Tuesday, August 6, 2013

South of the Border Submission


I love getting submissions at dinadishes@gmail.com . Everyone is so creative and I am honored that you share your personal recipes with me! Yes, my family cooks a lot of Italian food and I love it! But as we have all grown up we have all tried different foods and broadened our horizons. There is so much good food out there and so many places to try!

I got this yummy submission from Tracie Bock. I love dishes with a Mexican flair. I can't wait to try this!

Tortilla Pie by Tracie Bock

1 (16 oz) can of refriend beans
1 tsp chili powder
½ tsp ground cumin
1 cup of chunky salsa divided
2 (4 or 6 oz) cartons of guacamole
1 (8oz) package of Mexican cheese
8 (8 inch) flour tortillas

1. Combine first 3 ingredients, stirring well.

2. Place 1 tortilla in a lightly greased 9 inch round cake pan.  Then spread with half of the bean mixture. Then top with another tortilla.
3.  In the next layer spread half of the guacamole and then top with another tortilla.

4. Next layer sprinkle half of the cheese

5. Repeat this process, except for the cheese step.

6. Cover and bake at 350 degrees for 20 minutes. Then sprinkle remaining cheese. Bake again this time uncovered until cheese has melted.


Monday, August 5, 2013

Wild On Risotto

I was always intimidated by Risotto. It can be very fickle! But it seems if you take the time to keep an eye on it and stir it the outcome is well worth it! It is actually a pretty quick side dish and there are many variations! So, I picked up some wild mushrooms to go along with a steak and decided to give it a try!!!

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  • 3 Tbsp butter
  • 2 cups f mushrooms such as shitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into pieces
  • 2/3 cup sherry
  • 5-6 cups chicken stock
  • 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice or other risotto rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley or chives



1. Bring stock to a simmer in a saucepan.



2. Melt the butter in a deep, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes.  Season the mushrooms with a little bit of salt and pepper. Then add the rice and stir to combine.



3. Add sherry, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.



4. As you are stirring in the stock in add in a little bit more sherry. As I was stirring I think I dropped in two extra tablespoons.



5. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
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