Ground Beef, Beans and Cheddar Cheese Taquitos with Salsa

To help keep the rolled taquito intact, you can also poke a toothpick at the edge of each tortilla.

This is what I love to do.  I dip the taquito in my salsa bowl, yum!!! (see salsa recipe below)

We just got back from Europe and I can't believe the first food  my husband requested for me to make is salsa and chips!  Even though,  he's not Hispanic descent but he can be one due to his fondness of Mexican dishes.  In fact, He's french and don't get me wrong we had the privileged of indulging some delicious European foods and delicacies while out there but to my surprise, he craved for some good Mexican flavor.  So, to pair with this salsa, I made some baked beef taquitos.  Adjusting from jetlag, I decided to make something easy, simple and healthy.  Although food were very delightful in Europe, it's almost nonsense to keep track of calorie intake all the time like we mostly do at home.  Well, honestly I think it's a crime to be on a diet or watching calories on what to eat while on vacation. That's what vacation is for!  Relax and relish every moment of it, be it food or scenery!


Ground Beef, Black Bean and Cheddar Cheese Taquitos
Recipe courtesy:  For the Love of Cooking

• 1 tsp olive oil
• 1 lb of lean ground beef 
• 1/2 sweet yellow onion, diced
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp onion powder
• Dash of red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 15 oz can of black beans, drained and rinsed (we prefer to omit the beans)
• Corn tortilla (we use flour tortilla)
• Cheddar  Cheese, shredded
• Cooking spray

*Serve with guacamole, salsa or sour cream

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside.

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of ground beef mixture and roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray.

Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.   Serve the taquitos immediately.  Enjoy!

Salsa

5 ripe Roma tomatoes
5 green onions
1 jalapeno pepper, seeded
2 garlic cloves
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves

Wash tomatoes and cut a small cross at the bottom of each one.  In a pot, boil enough water to cover the tomatoes.  Once the water starts boiling slowly submerge tomatoes and blanch for 30 seconds or when skin starts to crack.  Drain and submerge tomatoes in an ice cold water, peel each one.

Mix all ingredients in a blender or food processor.  Blend until mixed together.  Put in a container, cover, and refrigerate for at least 2 hours to blend the flavor before serving.

Easy Beef Stew Recipe

I swear, we ate this dish twice this month already because the demands of it were rising in our household due to the cold weather.  This month alone we were hit by snow storms multiple times.  Weather like this, it's nice to just cuddle with Sweetpea, since school is being canceled, and do a movie marathon while smelling the aroma of this dish sitting on the stove top and when it's ready, just scoop out a bowl with a side of freshly baked, warm baguette... oh, it's so comforting and hearty!  Surprisingly enough, my French hubby loves it so much that he can eat this dish for two to three consecutive days.  He said, it reminds him of home (France).  I believe it's the red wine being integrated in it that gives its distinct flavor.


1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3 pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme springs (or I use 1 teaspoon dried thyme)
3 medium carrots
3 medum celery stalks
4 medium yukon gold potatoes
1 cup frozen peas


Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside.  Trim the roast of excess fat and sinew and cut it into 1 to 1 1/2 inch cubes.  Place the meat in the flour mixture and toss to coat; set aside.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.  Shake off the excess flour from about one-third of the meat and add it to the pot.  Cook, stirring rarely, until browned all over, about 4 to 5 minutes.  Remove to a large bowl.  Repeat with the remaining meat in 2 more batches; set aside.

Add the onion to the pot and season with salt and pepper.  Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.  Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.

Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute.  Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.

Return the meat and any accumulated juices in the bowl to the pot.  Add the broth, bay leaves, and thyme and stir to combine.  Increase the heat to high and bring to a boil.  Immdeiately reduce the heat to low and simmer uncovered for 1 hour.

Cut the carrots, celery, and potatoes into large dice and add them to the pot.  Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

Remove and discard the bay leaves and thyme stems.  Stir in the peas and simmer uncovered until warmed through, about 5 minutes.  Taste and season with salt and pepper as needed.


Yield:  4 to 6 servings

Recipe Courtesy:  CHOW

Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

Today, I've decided to make this delicious, decadent chocolate dessert for my dearest husband.  It's one of his favorite homemade desserts that I oftentimes make on the very day he's coming home from a long trip as a surprise sweet treat for him.  But today, it's even more special than that because it's our 8th year anniversary sharing our lives into "one"!  Having God as the Rock of our foundation, there's nothing in life any couple cannot overcome in marriage obstacles.  It has been a wonderful journey!  God's immeasurable grace and the riches of love that He pours in our relationship is so overwhelming and humbling.  And I look forward to spend the rest of my life with this wonderful man and to all eternity!  Even if it means making lots...and lots...of these chocolate desserts!  From the core of my heart, Happy Anniversary Mahal!!!

To save time, you can buy a store-bought whip topping for garnish and it's still delicious!

top this beauty with your homemade or store-bought whip topping and dust off some chocolate powder right before serving

Ingredients

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites


Cream:

1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest


For the mousse:  In a small saucepan over medium heat stir together the milk with the sugar and teh espresso powder until the milk is hot, but not boiling, and the sugar is dissoved.  Place the chocolate chips in a blender.

Pour the hot milk over the chips.  Run the blender on high until combined, a few seconds.  Add the egg whited and runt he blender on high until light, about 1 minute.  Transfer the mousse to 4 serving cups.  Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.

For the cream:  In the bowl of an electric mixer, stir together the mascarpone cheese and the orange juice until smooth.  Add the cream, powdered sugar, and orange zest.  Whip until the cream has soft peaks, about 1 minute.  Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.

*When blending hot liquids:  Remove liquid from the heat and allow to cool for at least 5 minutes.  Transfer liquid to a blender or food processor and fill it no more than halfway.  If using a blender, release one corner of the lid.  This prevents the vacuum effect that create heat explosions.  Place a towel over the top of the  machine, pulse a few times then process on high speed until smooth.


Yield:  4 servings

Recipe courtesy:  Giada De Laurentiis

Beef Steak (Filipino-Style)

Beef Steak is another popular dish in the Philippines, most especially in our region.  I still vividly remember my uncle (who's considered a great cook/chef in our family) makes this dish every time we have family parties and gatherings back home.  It's actually one of my favorite dishes from his menus.  Whenever I make this dish, it never fails to remind me of him and those sweet, wonderful memories with our big family togetherness!

This is a cut of tender beef (I use sirloin or New York strip steak) thinly sliced and marinated with lemon juice and soy sauce.  Very simple.  Very flavorful!

 Ingredients

2-3 pounds tender cut of beef (sirloin or New York strip steak), thinly sliced
1 small onion, sliced
1 lemon, juiced
3 tablespoons soy sauce
1 teaspoon white sugar
3 tablespoons olive oil, or more
2 cloves garlic, minced
dash of garlic powder
dash of onion powder
salt and pepper, to taste


Mix lemon juice, soy sauce, sugar, onion powder, garlic powder, salt and pepper into the sliced beef, cover and marinate for an hour or overnight.

On a large non-stick skillet or pan, heat oil over high heat.  Remove beef from marinade, shake off excess liquid, add into the pan (do it in batches) and cook until lightly brown on all sides.  Add onions and garlic into the pan along with cooked beef and quickly stir-fry until onions slightly wilt but not all the way soft (we like our onions a little crunchy to bite, it's our preference but you can make yours softer if you like).  Do a taste test here, you might need to add a little bit of salt or sugar (it should be in a salty side with a hint of sweetness to it).  Take off from heat, serve immediately over steamed rice! 


Yield:  3-4 servings

Olive Garden Pasta E Fagioli

A crock pot is every busy person's best friend as it makes busy life so much easier.  There are so many recipes we can make in it, be it desserts or main dishes.  Although, I feel blessed being a stay-at-home mom but that does not mean I don't get busy.  As a matter of fact, being at home makes you work 24/7 for the family that you love dearly.  So, kudos to all the busy homemakers out there!  

In my world, Tuesdays and Wednesdays are the busiest days since I have to drive around my little one to her "after school" activities.  Meaning, they are my crock pot days!  I think this pasta recipe fits the bill.  An Olive Garden Pasta E Fagioli version made in a crock pot.  Who knew?  Serve some green salad and bread sticks on the side, you'll have a gourmet dinner ready in minutes for the family!  And did I say, they loved them?

I cut the recipe in half, perfect for my small family

Ingredients

2 pounds ground beef

1 onion, chopped

3 carrots chopped

4 stalks celery, chopped

2 (28 oz) cans diced tomatoes, undrained

1 (16 oz) can red kidney beans, drained (I skipped this, to my preference)

1 (16 oz) can white kidney beans, drained

3 (10 oz) cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 teaspoon tabasco sauce (optional)

1 (20 oz) jar spaghetti sauce

8 ounces pasta

Brown beef in a skillet.   Drain fat from beef and add to crock pot with everything except pasta.  Cook on low 7-8 hours or high 4-5 hours.  During last 30 minutes on high or 1 hour on low, add pasta.

Yield:  12 servings

Recipe courtesy:  Food.com

Crock Pot BBQ Ribs

BBQ Ribs are one of my husband's favorite foods.  These sticky, sweet and tangy pork ribs are such a staple in our family, next to pizza!  This definitely is something that I was not familiar with growing up in the island of Philippines.  Yes, we have pork ribs but certainly not cooked this way.  With my husband being such a lover of it, I myself had grown into it over the years that I actually crave for'em every now and then.

It has been a while since we last had some.  The weather lately in the Midwest has been so rugged considering we're in the middle of winter.  With that said, there's no way I'd be grilling outside.  So, what's the solution?  Crock Pot!!!  I love crock pot recipes when the temperature outside drops, the aroma of food envelops the house and brings so much warmth and comfort.  And yes, this version is so easy and surprisingly finger-licking delicious that I can even multitask doing other chores... Or you could sit back, relax, grab a book and let the crock pot do the cooking!

Ingredients

1 rack pork ribs
1- 1 1/2 cups barbecue sauce of your choice (I use our favorite brand, Sweet Baby Ray's)
1-2 tablespoons ground mustard
1/2 tablespoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon seasoned salt
1 tablespoon garlic powder

Divide ribs into four.  This helps fit into the crock pot and for perfect serving sizes.  Mix all seasonings in a bowl.  Gently rub seasonings onto the ribs (mostly on meaty side).  Put ribs into the crock pot on high for 4-6 hours.  Scoop out juices from the crock pot before adding the barbecue sauce (this will help the sauce stick on the ribs).  Add barbecue sauce, making sure all ribs are covered.  Continue cooking for another 1-2 hours.  Right before serving, I place the ribs on a cookie sheet lined with foil and place under the broiler for few minutes to make the sauce a little brownish on the outside.  The end result is mouth-watering!  Enjoy!


Yield:  4 servings

Recipe adaptation:  Six Sisters Stuff with SFA's slight modification

Fluffy Pancake

Most weekends, we love to cook some good hearty breakfast in our family.  A lot of times, "Papa" does the cooking, giving "Mama" more time to sleep in and cuddle with little Sweetpea.  I have to say, I'm very blessed to have a husband who can tackle anything in the kitchen whom I know for sure would survive when I'm not available.

Hubby is out of town, so meaning I'll be the one making breakfast.  I planned of making Sweetpea one of her favorite breakfast, and that is pancake!!!  This girl loves pancake so much and I have to embarrassingly admit that I've been feeding her the ready made ones out of the box.  Finally, my motherly guilt kicked in and thought if I can make anything from scratch, why not pancakes?!?  So here it is.....the fluffiest, delicious pancake topped with her choice of fresh raspberries!  And I have to agree with my daughter saying, "Mama, this is the best pancake ever!" as she devours hers.

A beauty for my Sweetpea!

Incorporate together the dry and liquid mixture and leave for at least 5 minutes to marry the flavor while grill is heating up.

Make sure to spray the griddle evenly with non stick cooking spray.

Carefully flip each pancake as they turn golden brown...

This I call...the stackable!!! Yum!!!

Ingredients

3/4 cup milk
1 1/2 tablespoon apple cider vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray


Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".  Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.  Whisk egg and butter into "soured" milk.  Pour the flour mixture into the wet ingredients and whisk until fully incorporated.  Note:  I try not to over mix them.  Make sure to let the mixture rest for at least 5 minutes before pouring onto the griddle. 

Heat a large skillet or griddle over medium heat, and coat with cooking spray.  Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.  Flip with a spatula, and cook until browned on the other side.  Serve warm with your favorite pancake syrup and some fresh fruits on the side.  Enjoy!


Yield: 8 pancakes

Recipe adaptation:  allrecipes.com (with SFA's own twist)