Thursday, March 22, 2012

Crock Pot Boneless Ribs in a Tomato Sauce Over Noodles

I have been so busy with school, my sick daughter, and working that I hardly have time to think! I threw this recipe in the crockpot right before I left for work and set it on high. All my hubby had to do was make the noodles. The only change I am making to this recipe is I think next time I will add some tomato paste for a more concentrated tomato flavor.

Sorry the image came out a bit blurry on this one:
Boneless Ribs in Tomato Sauce

2 Boneless Spare Ribs per person
1/2 lb baby carrots
1/2 onion diced
2 ribs celery chopped
1/2 c. beef broth
1 can tomato sauce (18oz)
a few dashes Worcestershire sauce
2 TBSP tomato paste
2 TBSP flour
2 TBSP butter
egg noodles for serving

Add all ingredients up to the tomato past in the crock pot being sure to season the ribs with salt and pepper. Cover and cook on high for 4 hours. Before you are ready to serve add the butter and flour to a pan and whisk until light brown. Drain the sauce from the ribs and add to the flour and butter. Use a whisk to stir out the lumps. Let sauce thicken and add back to the ribs in the crock pot. With two forks shred the rib meat. I did this right in the crock pot. Spoon the sauce over the noodles and season with salt and pepper.

Sunday, March 18, 2012

Top of the Morning To Ya! Corned Beef Hash and Poached Eggs

An annual tradition for us is the making of the BBQ Corned beef think another tradition is going to be this recipe for Corned Beef Hash. I used the leftover red potatoes and the corned beef with poached eggs served on top.
Corned Beef Hash and Poached Eggs
1 lb boiled potatoes of your choice diced
corned beef diced (I had about a cup)
1 onion diced
salt and pepper (I used McCormick's Monterrey Seasoning)
8 oz beef broth
2 TBSP oil

Poached Eggs
1 TBSP vinegar
a frying pan with tall sides (you need enough rooms so the eggs can float freely
water to half of the pan
1 coffee cup

In a frying pan with tall sides add the water and vinegar and turn heat to low. Look for water bubbles to start coming up in the water. Add a egg to the coffee cup and slowly tip the cup in the water releasing the egg. Repeat this process but be sure to give the eggs plenty of room.

Let the eggs sit for a few minutes until you can see the whites change from invisible to opaque white. I turn the eggs twice during the process. Use a slotted spoon and begin to turn the eggs over. You want the white portion to be on top and cove the eggs.  Do not turn to much or your water will turn cloudy. I like mine a bit firm so I let them go a bit longer. The process takes about 15 minutes. Remove from the water with the slotted spoon and dab on a paper towel. Serve over the Corned beef.

Corned Beef Hash

Dice the potatoes, corned beef, and onions. In a large frying pan with the heated oil brown the onions until translucent. Add the corned beef and potatoes. Season with salt and pepper. Add the beef broth and cover. Cook until all of the liquid has evaporated. Brown the potatoes in the pan for another 5 minutes. Remove and serve with the poached eggs.


Thursday, March 15, 2012

Guinness Crock Pot Beef Stew Over Puff Pastry

There are two things that come standard around here at St. Paddy's day, BBQ corned beef brisket, and beef stew. The stew comes together quickly and is off for a long roast in the crock pot making the meat tender and delicious. The Guiness adds a note at the end that you wonder what it is. I am sure once you try this it will be a keeper!

Guinness Beef Stew

1 lb beef stew meat
2 TBSP flour
1 cup Guinness
1 cup beef stock
1 lb baby carrots
2 potatoes diced
1 cup frozen peas
2 TBSP beef bullion or beef soup base
1/4 tsp salt
1 tsp salt
2 TBSP oil
1 box of puff pastry cut into triangles and baked for approx 25 minutes at 400 degrees or some nice crusty bread

In a large frying pan heat the oil. Toss the beef with the flour and brown. Season with salt and pepper. You don't need to cook the beef all the way through you are just looking for a nice sear. This takes about 3-5 minutes. Turn the beef around so all sides get browned.

Add the Guinness and beef broth and let bubble for another 2-3 minutes. The flour you added to the beef should thicken up the sauce.  Add to the crock pot along with all the veggies except for the peas. Cook in the crock pot on low for 8 hours or high for 4 hours. At the last minute add the peas and give the stew a mix. Let sit for about 5 minutes and serve over the puff pastry or bread. Note: I like a stronger beef flavor so I add the beef bullion to the gravy also.

Also I originally was going to stuff the puff pastry with the stew mixture and bake but opted to serve the stew over the puff pastry.

Sunday, March 11, 2012

Indian Food Crime Scene: Aloo Gobi and Chicken Tikika Masala

I tried two new recipes from Next Food Network Star Aarti's collection last night. There was a lot going on and a lot of prep work. At times my kitchen looked like a crime scene out of CSI but when I was finished the result was spectacular.

The list of ingredients is pretty extensive for the Tikka Masala. I found it best to get all the prep work done before I started. I had all my spices ready and it made things easier although I was still doing a lot of running around. A;so it helps to have an immersion blender although I used my glass one. If using a regular blender be sure to take the little round middle cap off and cover with a clean towel. Hold the towel down so you don't have Tikka colored walls. Also a good investment to make is a rice cooker. I use it at least 3 times a week.

                                                                        Tikka Masala

 For this recipe check out the Food network site. The only things I changed out of the recipe were I could not find fenugreek leaves but did find the seeds. I made a bouquet with some cheese cloth and the seeds and let that soak in my sauce. I looked everywhere for it but found the seeds at my local Outpost which is like a Whole Foods store.

Also a thing to be aware of is the heat. I only used one little Serrano seeded. It still had some kick to it. I didn't add the Serrano to the Gobi. The fresh Roma tomatoes in the Tikka gave it a awesome flavor. I did have to add about a half cup of water to the sauce but she said that would be dependant on how juicy the tomatoes you are using are.

I have a Hamilton Beach indoor grill and love it! I used it to grill the chicken. You are using about a four inch bulb of ginger and a lot of garlic. I purchased my garlic preminced to save on time. I served pita bread with mine but she also suggests some crusty bread. I had extra sauce so I froze it in a zip loc so I can pull it out when I need it.

The Aloo Gobi was very easy to prepare and my only complaint is I didn't make more! I omitted the pepper in this one. All in all we liked these recipes and would make them again.

Saturday, March 10, 2012

Milwaukee's First Ever Yelp! Bash...

I love to eat (obviously) and consider myself a foodie hence the name tinkmomfoodie. Another thing I like to do is review places I've eaten. I've found the perfect place besides here to do that. It's called Yelp! I love it because it has real people just like me who like to eat and talk about their experiences.

Last night Yelp! held their first annual Milwaukee bash. I hope they will make this an annual thing at least! There were a few vendors there and I hope there will be more next time.

We tried a fantastic hash from Blue Egg and a Jambalaya (vegetarian) from Maxie's.
Our favorite though was Jake's Delli with a fantastic Pastrami sandwich on a pretzel roll. There was also a tea place I have to try here in Bay view. I think the name was Richi. Also there was a place that makes their own sausage and shows how to butcher a pig. I really want to go!

There were also vendors like the House of Harley. My hubby won a very heavy crystal caraffe. Great Lakes Distillery was also in attendance and we sampled some rum. I also bought the Groupon for them. I love Groupon because as a foodie it gives me the chance to dine at places I might not normally. They too are in almost every city.

I hope next years bash will be even better and I also hope I get invited back.

My Yelp! Booty (Excuse the mess!)

Saturday, March 3, 2012

Peanut Butter and Shrimp Egg Rolls and Shrimp Lo-Mein

Yes, you read it right! Peanut Butter and Shrimp Egg Rolls. I saw this recipe about 20 years ago on the back of an egg roll package and have been in love ever since.  The ingredients are simple and surprising but they all come together to make a yummy accompaniment to my Shrimp Lo-Mein

Peanut Butter and Shrimp Egg Rolls

1 pkg egg roll wrappers
1/2 head cabbage diced (You can also use 1 pkg ready chopped coleslaw)
1/2 lb shrimp pre-cooked and tails removed and chopped
1 carrot shredded
1/4 c. peanut butter
2-3 dashes soy sauce
water for sealing the egg roll
2 TBSP oil
3-5 inches of oil in a pot

Heat oil in a pot. The oil is ready when it begins to ripple. The level of the oil should be about at least 3 inches but not more than 5in.
Chop the cabbage so it is about coleslaw consistency or you may use the pre-shredded kind as a short cut. Add the shredded carrot. Heat the 2 TBSP oil in a frying pan and add the cabbage and carrot. Stir fry in the frying pan until softened. Add a few dashes of soy sauce.

Next  add the pre-cooked shrimp and let them simmer for a minute or so. Finally fold in the peanut butter . Remove from the heat and let cool for about 15 minutes.

Once the mixture is cool place 3 TBSP in the middle of each egg roll wrapper. Fold like you would a burrito. First fold the bottom up and then the sides.

And roll the bottom over the top. Use a metal slotted spoon to lower each egg roll into the oil.

Fry the egg rolls in the heated oil for about 3-5 minutes per side or until they are a light brown color. Drain on paper towels.

Shrimp and Broccoli Lo-Mein
1/2 container Kikkoman stir fry sauce
1 lb linguine boiled
1 carrot chopped
1 head of broccoli florets
1 container chopped water chestnuts drained
1/2 lb ready cooked shrimp tails removed

Boil 1 a 1b package of linguine until al dente',drain, and reserve.

In the mean time in a large frying pan sautee' the broccoli, onion, and carrot. The onions should be come translucent and the carrots and broccoli softened. Add the stir fry sauce, the water chestnuts, and one cup of water. Let simmer for about 5 minutes and add the pre-cooked shrimp. Let reduce and heat through. Add the linguine noodle and stir to combine. Serve with the egg rolls and enjoy!

Friday, March 2, 2012

Greek Style Feta Stuffed Hamburger Sliders

I love the idea of mini-burgers. Tonight I decided to put a different twist on it. I made Greek Feta stuffed mini burgers for dinner. These slider type burgers are very easy to make and are the perfect idea for a party. I didn't take any pics as my camera needed to be charged.

Greek Style Mini Burgers

The Sauce
1/2 pkg softened cream cheese
1/2 c sour cream
Greek Seasoning (I am using Milford Spice Co.)

The Burgers
1 lb ground chuck
1/2 c feta cheese
12 dinner rolls
salt and pepper
1/4 c bread crumbs

Mix the ground chuck, bread crumbs, and salt and pepper in a medium bowl. In a separate bowl mix the sauce and refrigerate. Form small patties the size of your palm. Add a pinch of feta in the middle of each burger. Fold the burger in half to cover the cheese and form into a round patty. Pan fry for 4 minutes per side. I used my indoor grill.
Serve with the sauce and tomatoes. I also served sweet potato fries.

Thursday, March 1, 2012

Review of Sandwich King's Meatball Sandwich

There is a new show on the Food Network in it's second season called "The Sandwich King."  He boasts he can make any meal into a sandwich. I have tried his chicken and mole torta and loved it. I decided to give this one a go. You can get the full recipe on the

I had to reduce the recipe a bit and I made it on my indoor Hamilton Beach grill. The sandwich is like a meal because it has huge portions.

Here is how I made the meatball sandwiches
1 lb ground chuck
1/2 cup Romano cheese shreds
3 eggs
2 TBSP chopped parsley
1/2 c. Panko Bread crumbs
Italian seasoning
salt and pepper
6 Chibatta or Bolero rolls
6 slices Provolone cheese
Jarred Jardiniere
Spaghetti Sauce of your choice

I made these on my indoor Hamilton Beach grill. It saves on time and on cleaning. It took about 10 minutes that way. I like it because it cooks both sides at once. The flavor was amazing. I didn't add the red peppers but that was just my personal preference.

Add all the ingredients through the salt and pepper in a large bowl. The author suggests using 3 lbs of meat and using the excess for meatballs to freeze. I only used one lb. of meat and made 6 huge patties. Mix the meat mixture and form into patties that will fit your buns. Pan fry until cooked through. Add the Provolone and place on the buns. Add the cheese.  Broil until cheese is melted. Add two table spoons of sauce and the Jardiniere to each burger.

I loved this one and it is a keeper!