Tag Archives: project 52

Project 52.4 – Sloppy Joaquins

January 30, 2017

Week 4 comes to us courtesy of Rachael Ray’s The Book of Burger.  I LOVE a good burger, and could probably eat burgers at least once a week.  The same can be said for Mr. Twice Around, so this book is a match made in heaven.  I actually let him take the wheel for the selection of week 4’s recipe, and was not surprised in the least when he grabbed Book of Burger off the shelf with a manly Tim Allen style grunt.

According to Rachael, the “Sloppy Joaquin is the Spanish cousin to Sloppy Joe.”

According to us, it’s just damn delicious.  I took my mixture and put it over top of some quinoa, thus dubbing mine the “Sloppy Joaquinoa”.  Mr. Twice Around kept it traditional, and the tiny one, well, he just went face first into a bowl of it.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground beef sirloin
  • 6 large cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 24 medium size cap mushrooms, crimini or white – your choice, chopped
  • Coarse salt and lots of black pepper
  • 1/2 cup dry sherry (eyeball it)
  • 2 tablespoons Worcestershire sauce (eyeball it)
  • 1 can tomato sauce (15 ounces)
  • 4 crusty rolls, ciabatta or Portuguese rolls if available, or Kaiser rolls, split
  • 2 tablespoons softened butter
  • A handful of flat leaf parsley, chopped
  • A wedge of Manchego cheese, for shaving
  • Chimichurri sauce- Recipe found here

Preparation

Heat a deep skillet over medium-high heat with EVOO. Add beef and deeply brown, 6-7 minutes. Add garlic, onion and mushrooms and cook until mushrooms are dark and onion is tender, 7-8 minutes. Season with salt and pepper, add the sherry and deglaze the pan, then reduce 1 minute. Add Worcestershire sauce and tomato sauce and stir to combine. Reduce heat to low and cook for 5 minutes more.

Pre-heat the broiler.
Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and shaved Manchego cheese.  Spoon the chimichurri over the sloppies,  then set roll tops in place. Olé!

Recipe courtesy of Rachael Ray

52:2 – Baked Chicken Taquitos

January 17, 2017

I’m a little late on week 2 of my Project 52 Cook Book Quest, so you’ll have to forgive me for that.  Week 2 took me into a newer cookbook on the shelf- The I Heart Naptime Cookbook from Jamielyn Nye.  It’s a super cute premise: easy and tasty recipes that you can make in less than an hour (aka… nap time!)   I want to note that this book is adorable and also has some cute DIY’s in there for us mommies of young ones.  I also want to note that I have loved several of the recipes that I’ve made, especially the baked goods-  Apple Snickerdoodle Muffins, anyone?

But this recipe, just wasn’t a winner for me.  Ya’ll, I wanted to love this recipe.  I REALLY wanted to love it because I felt like it would be really great to take as leftovers…. but, I just didn’t.  Don’t get me wrong, it was alright- but for me, personally, I felt it was just a little one note.  HOWEVER, The tiny human???  He thought they were the bomb-diggety, so that counts for something, right?

I think I might try it again and sub in ranch dressing for the sour cream portion to see if that adds any dimension to the dish.

Baked Chicken Taquitos
Serves 6

PREP 20 min
COOK 13-15 min
TOTAL 33-35 min

“Weekends were made for taquitos. They are the perfect appetizer or dinner, and are always devoured very quickly. Sour cream, salsa, chicken, and fresh cilantro come together in these amazing homemade taquitos. You’ll never resort to store-bought ones again. Serve these up as a main dish or cut them in half for party appetizers. We top ours with Favorite Homemade Salsa or The Best Guacamole.” ~Jamielyn Nye

Ingredients

½ (8-ounce) package cream cheese, at room temperature
¼ cup sour cream
¼ cup Favorite Homemade Salsa or salsa of your choice (recipe below)
¼ teaspoon garlic powder
½ teaspoon ground cumin
¾ cup shredded Monterey Jack or pepper Jack cheese
¼ cup chopped fresh cilantro
2½  cups shredded cooked chicken (I like to use a rotisserie chicken)
Salt and black pepper
12 (6-inch) flour tortillas Extra-virgin olive oil, for brushing
The Best Guacamole (recipe below)

Method

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

2. In a medium bowl, combine the cream cheese, sour cream, salsa, garlic powder, and cumin. Stir in the shredded cheese, cilantro, and chicken. Season with salt and pepper.

3. Place about 3 tablespoons of the cream cheese mixture in the center of a tortilla and roll up the tortilla. Place the tortilla seam side down on the prepared baking sheet. Repeat until all the tortillas are filled. Lightly brush the tortillas with olive oil and bake for 13 to 15 minutes, or until lightly browned. Serve while hot.

FREEZER TIP Place unbaked taquitos flat in a zip-top bag and freeze. When ready to eat, thaw, brush with olive oil, and bake according to the directions in the recipe.

Ease of Preparation: 4 out of 5
Taste: 3 out of 5
Visual: 4 out of 5
Final Verdict: Tweak it and try again

Project 52.1 – Orecchiette Salad with Roast Beef

January 7, 2017

This week kicks off Project 52 over here in the Twice Around kitchen- 52 weeks of 52 recipes from cookbooks in my collection.  To start off this challenge, I knew exactly which book to call upon first.  Food Network Magazine’s, Great Easy Meals: 250 Fast and Fun Recipes. (Available here for purchase)  It’s been a book that has lived on my shelf since it came out in 2011; one I’ve read and flipped through countless times, but also one that I can’t recall ever actually making a recipe from!    I took a few minutes and flipped through, and my eyes stopped on this Orecchiette Salad with Roast Beef.  Simple, easy, and ready in under 30 minutes made it a perfect weeknight recipe to try out.  I went ahead and doubled it up, and put two portions away for the next day’s lunch, before adding the dressing.   Do yourself a favor if you make this, and do the same because this one’s a winner, and the left overs will make your coworkers jealous the next day.

Orecchiette Salad with Roast Beef

Total Time: 25 min  Prep:15 min   Cook: 10 min

Yield: 4 servings

Level: Easy

Ingredients

Kosher salt
8 ounces orecchiette pasta
1 cup bocconcini (small mozzarella balls), halved
1 cup marinated artichoke hearts, quartered
8 small sweet marinated peppers (such as Peppadew), quartered    **Edit – I used fresh, small sweet peppers, sliced into rounds, and sauteed. **
3 tablespoons chopped fresh mint or basil
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
4 cups baby arugula
6 ounces deli-sliced roast beef, cut into strips
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Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don’t rinse.

Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again.

Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

Per serving: Calories 500; Fat 22 g (Saturated 7 g); Cholesterol 49 mg; Sodium 548 mg; Carbohydrate 51 g; Fiber 3 g; Protein 26 g

(Courtesy Food Network Magazine)

Ease of Preparation : 5 out of 5.
Taste: 4.5 out of 5.
Visual: 5 out of 5
Final Verdict: Add it to the rotation