When you have a big ol' hambone you just have to make some soup! This is a really easy recipe and you'll get so many compliments!
On the stove, saute in olive oil the following until tender, do not overcook!
Mirepoix:
1 c. celery chopped
1 medium onion
1 c. carrots chopped
+3 to 4 cloves chopped fresh garlic
Put the whole Ham Bone in the crock pot.
Add about 3 cans of beans, I used one Great Northern and two White Beans, but use what you have! If you are comfortable with dry beans, then soak and go for it. I like canned.
Add one can of tomatoes, I used fire roasted, but use whatever kind you want.
Add the Mirepoix in as well.
Now add enough liquid to cover almost to the top of the ham bone. I used chicken stock but you can use vegetable stock or water. Again, your choice!
Now it's time to season. I added Ancho Chili Powder, Black Pepper, a little cumin and some Frank's Red Hot Sauce. DO NOT ADD SALT! It might end up too salty, depending on how salty the ham is. I leave this until about the last hour or so.........check it then and add if needed!
Start the Crock Pot on high for two hours, then turn it to low for the next 3 to 5 hours.
Take the Ham Bone out and rest it on a cutting board. Strip the meat off and add back the the soup. At this point, you can use an immersion blender (so easy and what I do!) or take part of the soup carefully out and put into a blender. You want about half to two thirds of the soup blended. Use your judgement on when the consistency is right.
Taste the soup to adjust any seasonings at this time....adding Fine Grade Sea Salt IF NEEDED!
At this point it's ready! I serve mine with corn bread. You can even use the cornbread as a base with the soup on top. It's up to you!
This soup is even better after a day or two in the fridge...it's customizable and really a hit!
Thursday, March 28, 2013
Monday, March 25, 2013
Yummiest Broccoli, Rice, Chicken Saute!
We have a rice cooker and there is always rice left over when I make a rice dish. That means I need to make an additional rice dish within a few days to use up this rice..........or make the pups really happy and give it to them (along with bananas, bell peppers, sweet potatoes or any other pup friendly items laying around!).
I usually bake this dish but it sometimes can be rather dry.....so I decided to saute and serve it this time. Boy, was that a great idea!!! It was a hit!
So you just saute one package of chicken tenders or any type of boneless chicken you want to use. You can leave it in strips or cut it up. Your preference rules! I cook mine with chopped onions and bell peppers, adding fresh garlic near the end. You can use oil in the pan if needed.....I use a bit of EVOO. If you cover the pan, the chicken should produce some stock and I keep this in the pan and do not pour it out. IF your chicken is a bit dry you can add some chicken stock.
When the chicken is thoroughly cooked, I add some left over rice (about 4 to 5 cups) and let it absorb that yummy stock! I then add a small package or two small heads (but not frozen) broccoli I also add some Ancho Chili powder, garlic salt, pepper and sea salt to taste. I add a bit of nutmeg too just for a little pizzazz. Right before serving I will add about a cup of sour cream and cheese to taste.
This dish gets rave reviews from family! Try it and let me know!
I usually bake this dish but it sometimes can be rather dry.....so I decided to saute and serve it this time. Boy, was that a great idea!!! It was a hit!
So you just saute one package of chicken tenders or any type of boneless chicken you want to use. You can leave it in strips or cut it up. Your preference rules! I cook mine with chopped onions and bell peppers, adding fresh garlic near the end. You can use oil in the pan if needed.....I use a bit of EVOO. If you cover the pan, the chicken should produce some stock and I keep this in the pan and do not pour it out. IF your chicken is a bit dry you can add some chicken stock.
When the chicken is thoroughly cooked, I add some left over rice (about 4 to 5 cups) and let it absorb that yummy stock! I then add a small package or two small heads (but not frozen) broccoli I also add some Ancho Chili powder, garlic salt, pepper and sea salt to taste. I add a bit of nutmeg too just for a little pizzazz. Right before serving I will add about a cup of sour cream and cheese to taste.
This dish gets rave reviews from family! Try it and let me know!
Monday, March 4, 2013
Best Crockpot Meal EVER! Crockpot Lasagna....
The thing that I don't like about making lasagna is that it comes out kind of dry most of the time. Well, when I saw the recipes for crockpot lasagna my first thought was: YUCK! But then I kept seeing it around the Net. I have to admit it peaked my interest. I love that it takes 2.5 hours on High and it's perfect! I made it two different ways and I like them both. The whole thing is SO easy to personalize that I will tell you the two basic recipe ideas but you can use one or combine the layers you want to come up with YOUR signature lasagna! So easy!
The first time I made it the "traditional red sauce way." The second time I made a white lasagna. Mix up the layers any way you want for the desired meal.
Put down a little sauce of choice. This can be red sauce or white/bechamel sauce. Then get out your lasagna noodles and just break it up dry to make a layer in the crockpot. (Mine is gluten free Rice, of course!) Then do whatever layers you want! Combine them for a fun version or stick to white or red sauce.
1. A layer consisting of ricotta (or for a creamier version I use cottage cheese), egg and Italian spices and/or fresh basil mixed up first.
2. Meat of choice. I use ground turkey with onion and red bell pepper but you could do hamburger, sausage or anything else you want.
3. White/Bechemal sauce: Saute equal parts butter and flour till it smells nutty, then add milk. When it gets thicker, add cheese if wanted. Yes, I like cheese!
4. Veggies Unlimited: This layer is whatever veggies you want to put in a food processor and make it chunky or smooth. I use mushrooms, onions, bell peppers, fresh garlic, fresh tomatoes and spinach. You can use any veggies you like! The more the merrier!
5. Red sauce; homemade, jarred; whatever floats your boat! Four cheese, marinara, vodka sauce, there are a million different choices so make a new one each time!
6. Total cheese layer. I use mostly mozzarella but I like to include a little colby jack or other mild cheeses. Fontina is really good!
Layer any way you want to just add noodles about every third layer or so. Stop when you're out of noodles. (They come about 8 to 12 to a package and you use 2 to 3 per layer.........)
If you use mostly white layers, I will add some basic milk on top of the whole lot just to keep some moisture. You could use chicken stock as well. Make sure it's moist enough. Then just put the lid on and make sure you check it at 2.5 hours on high. Turn down to stay warm if the noodles are done. That is it! Enjoy!!!!
The first time I made it the "traditional red sauce way." The second time I made a white lasagna. Mix up the layers any way you want for the desired meal.
Put down a little sauce of choice. This can be red sauce or white/bechamel sauce. Then get out your lasagna noodles and just break it up dry to make a layer in the crockpot. (Mine is gluten free Rice, of course!) Then do whatever layers you want! Combine them for a fun version or stick to white or red sauce.
1. A layer consisting of ricotta (or for a creamier version I use cottage cheese), egg and Italian spices and/or fresh basil mixed up first.
2. Meat of choice. I use ground turkey with onion and red bell pepper but you could do hamburger, sausage or anything else you want.
3. White/Bechemal sauce: Saute equal parts butter and flour till it smells nutty, then add milk. When it gets thicker, add cheese if wanted. Yes, I like cheese!
4. Veggies Unlimited: This layer is whatever veggies you want to put in a food processor and make it chunky or smooth. I use mushrooms, onions, bell peppers, fresh garlic, fresh tomatoes and spinach. You can use any veggies you like! The more the merrier!
5. Red sauce; homemade, jarred; whatever floats your boat! Four cheese, marinara, vodka sauce, there are a million different choices so make a new one each time!
6. Total cheese layer. I use mostly mozzarella but I like to include a little colby jack or other mild cheeses. Fontina is really good!
Layer any way you want to just add noodles about every third layer or so. Stop when you're out of noodles. (They come about 8 to 12 to a package and you use 2 to 3 per layer.........)
If you use mostly white layers, I will add some basic milk on top of the whole lot just to keep some moisture. You could use chicken stock as well. Make sure it's moist enough. Then just put the lid on and make sure you check it at 2.5 hours on high. Turn down to stay warm if the noodles are done. That is it! Enjoy!!!!
Friday, January 18, 2013
Switch Restaurant and Wine Bar: Yes Please!
Switch Restaurant and Wine Bar
Okay, I have been going to Tom Jetland's restaurants since moving to the Valley. Not only do I really like the food he serves but I love his philanthropy. He is forever doing fundraisers through sharing his profits or through special events. He gave me gift certificates to three different restaurants that he owned when I was the Chair of a fundraiser at my daughter's school. He even supports some of the same things I do which is another great thing!
So maybe I am a little biased here.......but that's okay. It's my blog! The other great thing about Tom is that after my diagnoses and change to eating gluten free, he stepped up to the plate and began carrying gluten free buns,* so that I could eat my favorite burger at Switch.
Now, I eat one of two chicken sandwiches* * offered since I quit eating read meat,but I enjoy it on a gluten free bun! His staff knows what gluten free means. When you request a gf bun, your side salad automatically has no crouton added. That is soooooooo cool! Each evening they offer a different item for $5.55 currently, with Monday being Burger Night.
Need an appetizer to start? Try the flavorful Garlic and Lemon Hummus. They serve it with artichokes and red peppers but they will give you veggies instead of pita if you ask!
When I go to brunch, I can order my CRUSTLESS quiche with Hollandaise sauce as opposed to the Mornay sauce that it comes with to maintain the gluten free status. If I ask a question of something on the menu, nine times out of ten, the staff knows what's in it. If there are any questions about the gluten status, they find out! Oh, and don't forget to have an amazing drink with your brunch! As of this date, they offer $3 Cape Cod, Screwdrivers or Bloody Mary Carafes and Mimosa Carafe go for $6.
I am so seriously happy about the attention to my needs that it makes Switch one of my automatic "Go To Places" in town. If you are looking for a great place to have some phenomenal food and not have to worry about your food being prepared right, go check out Switch Restaurant and Wine Bar. Tell them Susan sent you!
* There is currently a 95 cent upcharge for gluten free bun.
**My two favorites are the Murano Chicken and Prosciutto: Sliced Chicken, Prosciutto, Smoked Gouda Cheese, olives, tomato and aioli. And the Apricot BBQ Feta Chicken: Sliced Chicken, Apricot BBQ sauce, Feta, Spinach, aioli, cilantro and onion.
See what yelp has to say about Switch!
Sunday, December 9, 2012
So Tired of Restaurants Who Act Gluten Free Friendly....
But know squat about Cross Contamination and expect YOU to police them! Okay, today I rant! I went to a restaurant for breakfast yesterday that I've eaten at before.....and eaten their gf toast before....but yesterday I questioned and got a very scary answer.
Yesterday, I had an excellent waitress. I asked her point blank if the gluten free toast (which is more expensive) was toasted in a dedicated toaster. She said that yes, it was toasted. I then said again specifically, "So you have a toaster JUST for the gluten free toast? And you are using separate utensils and butter?" She looked at me like I was speaking Russian (and that is NEVER a good sign when addressing these issues.)
She stated, it's toasted in the big toaster we use for the toast. AH! So then I asked if they prepare the gluten free pancakes on the same griddle as the regular ones and prep those in the same area as well. And the answer (that I figured was coming) was yes. No, there is no other prep area in the back for keeping gluten free items apart. No cross contamination education imparted. She didn't even understand that there needed to be any procedures followed.
Now, don't get me wrong, this was a very nice waitperson. She was very concerned when I was asking her these questions. I asked her if she could make sure that someone with clean hands (not having touched regular items) could get me my slices of gf bread and just put them on my plate and not toast it? And she did that for me herself!
Pretty soon the Manager came over to follow up on the gf toast issue. I asked her again if they had training and separated areas for the gf products and she said that they did not. I asked her why they didn't if they were offering gluten free toast and pancakes. I told her that I get sick when the toast is made in the same toaster from the other bread crumbs being on my gf toast. That I had eaten it there before and now understood why I had been sick!
Her answer (I kid you not!) was that people with Celiac Disease should just KNOW that a restaurant like theirs wouldn't follow protocols or that a person should ASK how they were prepared. They just offered gluten free items for people restricting gluten from their diet for lifestyle.
REALLY? Advertising something gluten free and charging significantly higher prices for it do NOT get you access to the safety of training your employees? NOT stating that on your menu? I now KNOW that she knows there is a difference since she said that she expects Celiac's to know they won't follow safety precautions!
I told her that I think that she is endangering people's health and that her answers were not acceptable. Her entire explanation was that I couldn't possibly hold her responsible for my issues if I didn't explicitely state my needs to her so they could tell me their gf foods are unsafe for me to consume.
So? I won't be back and I will post her restaurant to all the celiac and gf sites I can find. My husband loves their food and I will state that their service is excellent, fast and the food is good. But if I can't be safe? What's the point? If they will actually put people in harm's way by the standards they showed me?
How many newly diagnosed or struggling to figure it out the Celiac "issues" people do YOU know who question every place they go? It took me quite a while to get up the courage to ask and sometimes, yes, even GRILL people to figure out their understanding of this issue.
Amazingly inappropriate response from this establishment in MY OPINION! Just be forewarned about your health if you cannot have gluten! Randy's Restaurant on Chapparal in Scottsdale may offer gluten free toast and pancakes but they are for gluten free "lifestyle" products, NOT for those with Celiac! You've been warned.
Yesterday, I had an excellent waitress. I asked her point blank if the gluten free toast (which is more expensive) was toasted in a dedicated toaster. She said that yes, it was toasted. I then said again specifically, "So you have a toaster JUST for the gluten free toast? And you are using separate utensils and butter?" She looked at me like I was speaking Russian (and that is NEVER a good sign when addressing these issues.)
She stated, it's toasted in the big toaster we use for the toast. AH! So then I asked if they prepare the gluten free pancakes on the same griddle as the regular ones and prep those in the same area as well. And the answer (that I figured was coming) was yes. No, there is no other prep area in the back for keeping gluten free items apart. No cross contamination education imparted. She didn't even understand that there needed to be any procedures followed.
Now, don't get me wrong, this was a very nice waitperson. She was very concerned when I was asking her these questions. I asked her if she could make sure that someone with clean hands (not having touched regular items) could get me my slices of gf bread and just put them on my plate and not toast it? And she did that for me herself!
Pretty soon the Manager came over to follow up on the gf toast issue. I asked her again if they had training and separated areas for the gf products and she said that they did not. I asked her why they didn't if they were offering gluten free toast and pancakes. I told her that I get sick when the toast is made in the same toaster from the other bread crumbs being on my gf toast. That I had eaten it there before and now understood why I had been sick!
Her answer (I kid you not!) was that people with Celiac Disease should just KNOW that a restaurant like theirs wouldn't follow protocols or that a person should ASK how they were prepared. They just offered gluten free items for people restricting gluten from their diet for lifestyle.
REALLY? Advertising something gluten free and charging significantly higher prices for it do NOT get you access to the safety of training your employees? NOT stating that on your menu? I now KNOW that she knows there is a difference since she said that she expects Celiac's to know they won't follow safety precautions!
I told her that I think that she is endangering people's health and that her answers were not acceptable. Her entire explanation was that I couldn't possibly hold her responsible for my issues if I didn't explicitely state my needs to her so they could tell me their gf foods are unsafe for me to consume.
So? I won't be back and I will post her restaurant to all the celiac and gf sites I can find. My husband loves their food and I will state that their service is excellent, fast and the food is good. But if I can't be safe? What's the point? If they will actually put people in harm's way by the standards they showed me?
How many newly diagnosed or struggling to figure it out the Celiac "issues" people do YOU know who question every place they go? It took me quite a while to get up the courage to ask and sometimes, yes, even GRILL people to figure out their understanding of this issue.
Amazingly inappropriate response from this establishment in MY OPINION! Just be forewarned about your health if you cannot have gluten! Randy's Restaurant on Chapparal in Scottsdale may offer gluten free toast and pancakes but they are for gluten free "lifestyle" products, NOT for those with Celiac! You've been warned.
Saturday, November 3, 2012
Milagro Grill.....A Miracle Indeed!
I was very excited when Scoop Factory posted an announcement of a Free Brunch at Milagro Grill. I was excited! I followed the instructions and was rewarded with Brunch for two at 11:00 this morning. I had been hearing good stuff about this place and what better way to find out if you like it than getting a free meal out of it?
First off, if you're coming from the West on Indian School pay attention to the sign that says Milagro Grill is in 400 yards or feet or whatever it says. Otherwise it's sort of hard to find. The address is 4280 E. Indian School. It's right across the street from another of my favorite spots, La Fontanella's if that helps!
So we went for the free food and the hype I've heard. First thing in the door, we were greeted enthusiastically by the Host. She welcomed us and seated us with a terrific attitude. Then Katie, our server greeted us and took our drink order. Water was brought out right away. We decided on Iced Tea, as opposed to an alcoholic beverage. It was eleven in the morning and I don't want to appear to be a total lush! The Iced Tea was nice and strong, the way I like it. Black tea and plenty of it!
The manager Jared Johnson came over and introduced himself. We discussed my gluten free status and he said he was trying to learn very quickly about gluten free eating. He said that the kitchen was very good about knowing how to prepare gluten free foods and he was trying to make sure they do things right. Everything is made fresh onsite, which should help with that! They seem very concerned about making their customer's dietary needs a priority.
While we were talking, my husband commented that I loved guacamole and he'd read that their guac was amazing so Jared sent their homemade guacamole out, which is made fresh, with home made chips and their salsa de la casa, made with cascabel chili . Now, I hear they have a bunch of different salsa's. They have a "Tres Salsa"....and a set of spicy salsa's as well (and one of those uses Ghost Chili's so watch it!)....but this House Salsa was so smokey and flavorful without having a "traditional" salsa taste. It was kind of a nutty flavor which just has to be tried!
Looking over the Brunch menu did have it's drawbacks. The names and descriptions were sort of baffling. Something they MIGHT want to think about changing.....but Katie was great about explaining each one! I had the Enfrijoladas, which was basically chicken enchiladas with a white bean and tomatillo sauce....topped with an egg (I opted for scrambled). I was blown away by the smokey taste of the chicken. It also had some cheese but what I loved was the bean and tomatillo puree. There was definitely a smooth hotness factor but it was so subtle and appealing that I really enjoyed it.
My husband opted for the Chorizo Con Huevos which was a flatbread with a very mild Chorizo, some charred tomato, potato and cheese with an egg on top. He really enjoyed it and thought that the flavors went very well together. He said the only thing he'd change is maybe have the egg on the side. But who doesn't love pizza for breakfast?
Their dinner menu is varied and has Taco's with your choice of Pollo (chicken), Pescado (fish), Costilla (short rib), Al Pastor (pork), Carne (skirt steak) and Calabacitas (veggie), Tortas (sandwiches), other main dishes and flatbreads. They even offer some interesting Mac and Cheese options for the non dietary challenged in your party! So the Tacos may be all gluten free as well as some of the Platos Fuertes...but please ask! I did NOT see a gluten free dessert option so hopefully they might consider that for the future!
We really enjoyed our brunch and we totally planned to pay for our guacamole because it wasn't a part of the brunch menu but to our surprise they stated to us that everything was complimentary today! We were really blown away with the quality of the food as well as the super efficient staff. They have a smokin' hot terrific happy hour as well, which we are going back for specifically! I want to try a Milagro Margarita!
The gorgeous Retro '70's feel to the decor and the large, easy to sit in chairs impressed me!
Oh, did I happen to mention they are the 2012 AZ Taco Festival Grand Champion's? When you go in just take a look at all the awards they have received. Quite impressive and I know WHY! These people know how to cook and how to serve a customer. I was comped my meal but they didn't know that until after our brunch was done. I am impressed!
First off, if you're coming from the West on Indian School pay attention to the sign that says Milagro Grill is in 400 yards or feet or whatever it says. Otherwise it's sort of hard to find. The address is 4280 E. Indian School. It's right across the street from another of my favorite spots, La Fontanella's if that helps!
So we went for the free food and the hype I've heard. First thing in the door, we were greeted enthusiastically by the Host. She welcomed us and seated us with a terrific attitude. Then Katie, our server greeted us and took our drink order. Water was brought out right away. We decided on Iced Tea, as opposed to an alcoholic beverage. It was eleven in the morning and I don't want to appear to be a total lush! The Iced Tea was nice and strong, the way I like it. Black tea and plenty of it!
The manager Jared Johnson came over and introduced himself. We discussed my gluten free status and he said he was trying to learn very quickly about gluten free eating. He said that the kitchen was very good about knowing how to prepare gluten free foods and he was trying to make sure they do things right. Everything is made fresh onsite, which should help with that! They seem very concerned about making their customer's dietary needs a priority.
While we were talking, my husband commented that I loved guacamole and he'd read that their guac was amazing so Jared sent their homemade guacamole out, which is made fresh, with home made chips and their salsa de la casa, made with cascabel chili . Now, I hear they have a bunch of different salsa's. They have a "Tres Salsa"....and a set of spicy salsa's as well (and one of those uses Ghost Chili's so watch it!)....but this House Salsa was so smokey and flavorful without having a "traditional" salsa taste. It was kind of a nutty flavor which just has to be tried!
Looking over the Brunch menu did have it's drawbacks. The names and descriptions were sort of baffling. Something they MIGHT want to think about changing.....but Katie was great about explaining each one! I had the Enfrijoladas, which was basically chicken enchiladas with a white bean and tomatillo sauce....topped with an egg (I opted for scrambled). I was blown away by the smokey taste of the chicken. It also had some cheese but what I loved was the bean and tomatillo puree. There was definitely a smooth hotness factor but it was so subtle and appealing that I really enjoyed it.
My husband opted for the Chorizo Con Huevos which was a flatbread with a very mild Chorizo, some charred tomato, potato and cheese with an egg on top. He really enjoyed it and thought that the flavors went very well together. He said the only thing he'd change is maybe have the egg on the side. But who doesn't love pizza for breakfast?
Their dinner menu is varied and has Taco's with your choice of Pollo (chicken), Pescado (fish), Costilla (short rib), Al Pastor (pork), Carne (skirt steak) and Calabacitas (veggie), Tortas (sandwiches), other main dishes and flatbreads. They even offer some interesting Mac and Cheese options for the non dietary challenged in your party! So the Tacos may be all gluten free as well as some of the Platos Fuertes...but please ask! I did NOT see a gluten free dessert option so hopefully they might consider that for the future!
We really enjoyed our brunch and we totally planned to pay for our guacamole because it wasn't a part of the brunch menu but to our surprise they stated to us that everything was complimentary today! We were really blown away with the quality of the food as well as the super efficient staff. They have a smokin' hot terrific happy hour as well, which we are going back for specifically! I want to try a Milagro Margarita!
Oh, did I happen to mention they are the 2012 AZ Taco Festival Grand Champion's? When you go in just take a look at all the awards they have received. Quite impressive and I know WHY! These people know how to cook and how to serve a customer. I was comped my meal but they didn't know that until after our brunch was done. I am impressed!
Milagro Grill
4280 E. Indian School Rd,
Suite 101
Phoenix, Arizona 85018
Phone: (602) 773-5844
Fax: (602) 456-5354
E-mail: Info@MilagroGrillAz.com
Suite 101
Phoenix, Arizona 85018
Phone: (602) 773-5844
Fax: (602) 456-5354
E-mail: Info@MilagroGrillAz.com
Open 11-11 most days, until midnight on Friday and Saturday!
Monday, September 24, 2012
White Chili Recipe.......
I made this last week and it was so good that I thought I'd share the recipe. I used Chicken but you could use any protein/meat substitute you want.In crockpot on high put:
1 Rotisserie chicken ( I use Costco's because they are BIG, yummy and cheap!)
1/2 carton of organic chicken stock (can use veggie stock or water)
1 roughly chopped onion
4 sections of fresh garlic, smashed and cut up
2 cans green chilis
I also sprinkle on Ancho chili powder, regular chili powder, a good hungarian paprika and a little salt and pepper. Be careful of the salt used because the chicken stock usually does the job. You don't want it overly salty. Also, I get my spices from Penzy because they are amazing and everything (except some baking items) is gluten free! I am a firm believer in using the best spices you can.
After a few hours de-bone the chicken making sure you remove all the skin and bones. Kind of shred the chicken.
Add and turn to low:
2 cans Great Northern beans
Then about an hour before you serve it make a roux:
1/2 stick butter
1/2 c. any flour (I use Arrowhead Mills GF)
1 c. milk
I use the microwave for this and just melt butter, add flour cook for about 45 seconds to a minute and add in milk. Stir really well and add to crockpot. This way the milk doesn't get a chance to curdle from cooking all day.
Garnish with any/all of the following: Shredded cheese, sour cream & diced avocado.
Enjoy!
Subscribe to:
Posts (Atom)