This recipe was also share on Jagruti’s Cooking Oddysey’s Super Foods Super Power Event
I was so excited to try my hand at making these tacos. They looked so crunchy and yummy when I saw them at the restaurant that I just wanted to run home and get into my kitchen! Do you ever do that? I am sure I drive my family crazy with it. We will order a meal and when it comes to the table I of course have to talk about how the food looks, then how it tastes, then how I can figure out what is in it and recreate it at home. They all look at me like “Really? Can we please just eat our food?” *sigh* the hazards of living with a food blogger I guess. So this was one of those moments. Although they weren’t complaining when I made it….HA!!
I will have to admit, I struggled with the tortillas. I don’t know if the dough was too moist or too dry but I just couldn’t get it to stay together. So I had to use my back up plan and fry regular white corn tortillas until they were puffy. They were great but I will conquer the elusive homemade puffy corn tortilla, I swear!! In case you posses better tortilla skills than me, I will post the recipe for how to make the tortillas below.
The other thing I like about this recipe is that I made two dishes using ingredients from this one recipe PLUS I used my Roasted Tomato Salsa Roja. I will be posting the recipe for my Mexican Chicken and Rice Soup tomorrow so make sure and hang on to the broth that you cook your chicken in tonight!!
2½ lb. bone-in, skin-on chicken thighs
6 cloves garlic, finely chopped
1 onion, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 small red bell pepper, finely chopped
3 cups chicken stock
1 14-oz. can whole peeled tomatoes in juice, crushed by hand
2 avocados, pitted, peeled, and mashed
2 cloves garlic, minced
3 cups masa harina (corn flour)
1½ tbsp. unsalted butter, softened
So I am sure some of you are asking “What the heck is a BLTAE?” right? Well let me tell you. BLTAE stands for bacon, lettuce, tomato, avocado, with a fried egg on top of all of that loveliness! It is one of the best sandwiches I have ever had/made. Seriously, I am not joking. The first time I had this sandwich was at a local restaurant Kevin and I love. We always go there for dinner but they have recently opened for lunch so we took my son to lunch so we could show him the place. This restaurant is a wonderful “date night” place because the service is wonderful and the food is awesome with great prices! It is called The Green House and if you are ever in the Tacoma/Gig Harbor WA area you HAVE to give it a try.
But I digress. Back to the sandwich. I have been craving this sandwich since that very first day I tried it. But for whatever reason (Lord knows it is the difficulty factor) I have never made them at home. Yesterday Kevin and I were the only ones home for dinner AND I just happened to have been to the store and purchased what I needed for the sandwiches, TADA I knew what we were having for dinner.
When I put out on Facebook and Twitter what I was planning on making, one of my Twitter friends suggested I make a bacon mayo to go with it. I had been planning on a garlic mayo but ummmmm helloooooo bacon mayo? Heck ya!!! SO I was on a mission.
The hardest part of this recipe is waiting for the bacon drippings to cool down so you don’t scramble the eggs for the mayo. Seriously, I was pacing the kitchen. It is kind of like a watched pot never boils. Watched bacon grease never cools!! Finally it was cooled and I knew when I added the vegetable oil to it to make the 1 cup total oil needed, it would cool it the rest of the way.
I am doubling the sandwich portion of the sandwich so it can be a meal for 4. This is what Rachael Ray would refer to as a BLD, breakfast, lunch or dinner meal. You have your protein, veggies, and carbs on in one package.
So, without further adieu, I give you the BLTAE!!!
OK you asked for it so here it is….Bobbi on a Budget TADA (and the crowd goes wild)! Ahem….OK let me reel myself back in and be a bit serious here. I was very happy when the votes came in and I saw that people wanted a budget post on a regular basis. With the economy the way it is and so many people out of work, it just makes sense that many of us can not afford to cook whatever we want whenever we want it. The dilemma? Trying to cook healthy (or at least healthiER) on a limited budget. That is something I struggle with all of the time. I love to use fresh produce and fresh herbs and, let’s admit, that isn’t “budget” cooking.
I am realizing that sale fliers are a wonderful thing (Ya, I know, who knew?). I have been so bad about just making a menu plan and shopping without even looking to see what was on sale. Now I am getting the hang of checking the sale fliers to the 3 local grocery stores and finding what meat, produce, etc. is on sale for that week.
A suggestion, look for things like canned tomatoes, tomato paste, stocks, beans, etc. All of things that are staples in your pantry. If you use dried spices a lot (I use a lot of cumin and coriander) grab those when they are on sale too. Again, probably not something you didn’t know but something I am having to learn quickly.
For the budget meals segment I will be trying to stay as close to $10 for a 4 serving meal as possible.
I took a little help from Melissa d’Arabian for my first post to get me started and in the swing of things. I have to admit I thought there was no way I could feed my 3 hungry guys for $10 but I was shocked and pleasantly proven wrong. With the white beans they end up being quite filling. They all loved this meal and there was enough for everyone. I was lucky enough to have the O Olive Oils that I won in the eRecipecards.com challenge, so I used the Tahitian Lime oil for this recipe. But regular olive oil is just as good.
Oh, the meal? Ah yes, the reason we are all here. I guess I should post the recipe so you can all enjoy!!
- 1 lime, zested and juiced, plus lime wedges for garnish
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus extra for baking sheet
- Kosher salt and freshly ground black pepper
- 1 pound white fish fillets, (I used Tilapia) cut into finger-sized pieces
- 1/4 cup vegetable oil
- 8 (6-inch) corn tortillas
- Sauteed White Beans, recipe follows
- 1/2 cup shredded purple cabbage
- Pineapple and Avocado Salsa, recipe follows
- Sour cream, for garnish
Sauteed White Beans:
- 2 tablespoons extra-virgin olive oil
- 1/2 white or yellow onion, finely chopped
- Kosher salt
- 2 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 cup white wine
- 1 1/2 cups cooked white beans
- 1 tablespoon dried Mexican Oregano
- Freshly ground black pepper
Pineapple and Avocado Salsa:
- 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 2 small jalapenos, seeds removed and diced (You can just use one if you don’t like much heat)
- Kosher salt and freshly ground black pepper
- 1/2 red onion, finely chopped
- 1 medium avocado, halved, pitted and flesh cubed
- 2 tablespoons minced cilantro leaves
OK, I actually made this on the 14th. It was my daughters birthday and as usual I asked her what she wanted for her birthday dinner. That is the routine with my kids, and has been for years. She surprised me by telling me that whatever I wanted to cook was fine with her. She even told me to try the veal recipe if I wanted. I was shocked! She was really kinda nervous about trying veal. Like I said she is my Miss Picky. But I pointed out to her that she likes lamb so she agreed to try veal.
The first thing that surprised me when I started prepping to cook the recipe was, when I removed the the veal scallopine I bought from it’s packaging it was in thin strips. I have never cooked veal scallopine before, but I was expecting something more along the line of thin steak shaped pieces of meat, or rounds. That was just odd to me, but I kept on prepping. I was really surprised at how easy this was to make. The name makes it sound so, well, complicated I guess. Fancy name = lots of work, right? Nope, not true. Once I started cooking my biggest fear was overcooking the meat and making it tough but I cooked it just as is says in the recipe and it was perfect.
I followed the recipe to the letter, like a good girl, and everything came out just as it was supposed to. I wasn’t sure how to place it on the plate so I did the best I could with Rachael’s instruction. Hopefully I was right. You can let me know how the picture looks.
As for the reviews, Jessi disliked it immediately. I think that could have been mostly in her head. She got herself psyched up that it she wouldn’t like it, I am not sure. Kevin and I were both on the fence with it. I liked the veal, but wasn’t jumping up and down about it. Kevin said he didn’t like it. He did love the sauce with the avocados and asparagus though. I kind of thought this was a weird combo when I was making it, but really when you eat it all together it really was good. I am thinking about playing around with this sauce and the avocados and some other meats.
If you like veal you will love this recipe. Rachael says “this dish is one buttery, delicious, edible ode to spring” and it really was very buttery. Like I said, I liked it but just that, liked it, wasn’t head over heals in love with it.
1 pound very thin asparagus tips
2 ripe Haas avocados
EVOO for drizzling, plus 2 tablespoons
1 1/4 pounds veal scallopine
Coarse black pepper
1 tablespoon all purpose flour, plus more for dredging
3 tablespoons unsalted butter, cut into small pieces
1/2 dry white wine
1 cup chicken stock
2 tablespoons Dijon mustard
1/3 cup cream or half and half
3 tablespoons chopped fresh chives
In a large saucepan, bring 1 inch of water to a boil. Salt the water. Add a couple of curls of rind from the lemon and the asparagus tips. Cook the tips for 3 minutes, then drain and reserve.
Cut into and around the pits of the avocados. Scoop the flesh from the avocados, and slice. Dress the slices with a little lemon juice, a drizzle of EVOO, and a pinch of salt, reserve.
Preheat your largest skillet over medium heat. Season the veal with salt and pepper on both sides. Dredge the scallopine in a little flour. Add the two tablespoons of the EVOO and the two tablespoons of the butter to the hot skillet. WHen the butter melts into the oil, add the veal and cook for 2 minutes on each side, or until evenly light golden in color. Place the veal on a platter under a loose tent of foil.
Add the remaining tablespoon of butter and the tablespoon of flour to the skillet. Cook for 1 minute, then whisk in the wine and scrape up the pans drippings. Whisk the stock into the wine and add the thyme, salt, pepper, and mustard. Stir in the cream, then remove from the heat.
Arrange the asparagus and sliced avocados over the veal and pour a line of sauce over the top. Garnish the dinner plates or platter with chopped chives and serve.
I know I have mentioned (more than once) that I love Mexican food. Well, it seems over this last week I may have over done it just a tad. I have been told I am obsessed and I guess now I will have to bow my head and agree with it. However, this recipe satisfied not only my love for all things Mexican it also satisfied my craving for a nice hot bowl of soup.
I grew up and lived most of my life in Southern California and I used to get so happy when it would rain because it meant it was time to light the fire, sip hot chocolate, and make some tummy warming soup or stew! Now that I live in Western Washington I have “soup weather” more often than not. Yes, by the end of winter I am not as thrilled with the idea as I was in the fall but I still love the first few months that I can indulge.
When I lived in San Diego there was a restaurant called Island’s. Their specialty was burgers with all sorts of different toppings, but they also had chicken tortilla soup. You could get a bottomless bowl of it and it was oohhhhh so good! Theirs was a bit spicier than mine but I was trying to accommodate the different palates in my home. If you want it spicy like I do just add more chili powder, jalapeno or even use Serrano peppers instead of jalapenos.