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Cheryl’s Cuisine: May 2018

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Cinco-de-MayoBy Cheryl Radkiewicz

If the only time you eat Mexican food is Cinco de Mayo, you’re really missing out on a great cuisine. I’ve been cooking some Mexican dishes for years at our house and they have become family favorites. Even if you are hesitant about trying some of these recipes, just remember that making them at home allows you to adjust the seasonings to you own taste.  

As a matter of fact, I am definitely not a lover of SUPER HOT food. When I buy salsa, it’s always the mild variety. My husband can handle medium heat, however, I do the grocery shopping. So, try some of these recipes which I cook at my house and thoroughly enjoy.   

Easy Taco Dip:

1 lb. ground beef
1/2 red onion, diced
2 cloves garlic, minced
8 oz. cream cheese, softened
1/2 cup ranch dressing
1 Tbsp. chili powder
1 tsp. ground cumin
4 oz. cheddar cheese, shredded
4 oz. pepper jack cheese, shredded
Tortilla chips

Preheat oven to 400.  Spay a 9″ pie plate with cooking spray.  In skillet, brown ground beef over medium heat.  Drain grease and return beef to skillet. Add onion and garlic and cook about 5 minutes.  Remove from heat.

In a bowl, combine cream cheese, ranch dressing, chili powder and ground cumin.  Add beef mixture and half of the shredded cheese. Stir to combine. Transfer mixture to sprayed pie plate and sprinkle with remaining shredded cheese.  

Bake 20 minutes until cheese is golden and bubbly. Serve with tortilla chips.

***

El Paso Dip:

2 medium tomatoes, chopped
1-4oz. can green chilies, chopped
1 can pitted black olives, drained and chopped
3-4 green onions, chopped
2 Tbsp. oil
1 Tbsp. vinegar
Salt and pepper
Tabasco, to taste (optional)

Mix tomatoes, chilies, olives, onions, oil and vinegar.  Add salt, pepper and Tabasco, to taste. Marinate in refrigerator for at least 1 hour.  Stir before serving. Serve with tortilla chips.

***

Six Can Chicken Tortilla Soup:

tortilla-soup-with-chicken-and-lime

1-15 oz. can whole kernel corn, drained
2-14.5 oz. cans chicken broth
1-10 oz. can chunk chicken 
1-15 oz. can black beans, drained
1-10 oz. can diced tomatoes with green chili peppers, drained (Rot-tel)

Open cans.  Put everything in large saucepan or stockpot.  Simmer over medium heat until chicken is heated through.  Serve over tortilla chips and top with shredded Cheddar cheese.

***

Mexican Meatball Soup:

Meatballs:
l lb. ground beef
1/2 lb. chorizo
1/4 cup masa harina
1 egg
1/2 cup finely chopped onions
2  cloves garlic, minced
1 chipotle en adobo, chopped PLUS 2 tsp. adobo sauce from can
1/4 cup chopped fresh cilantro (or parsley)
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder

Combine all these ingredients for meatballs in a bowl and thoroughly combine everything. Form mixture into 1″ meatballs and place them on a lined cookie sheet.  Bake in preheated 400 degree oven for 16-20 minutes or until cooked through.

Soup:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1-14 oz. can corn, drained
1-14 oz. can black beans, drained and rinsed
1-14 oz. can petite diced tomatoes
1-4.5 oz. can diced green chilies with liquid
2 chipotles  en adobo, chopped (again, watch the heat)
10 cups beef stock
1/4 cup uncooked long-grain rice
1 bay leaf
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt plus more to taste
1/4 cup chopped fresh cilantro or parsley

While meatballs are cooking in the oven, prepare the rest of the soup.  Heat oil in large stockpot over medium-high heat and cook until onions are soft and translucent, about 7 minutes.  Add garlic and cook for another minute. Add beef stock and remaining soup ingredients, except for cilantro (or parsley).  

Bring to a boil, reduce heat to medium, cover and simmer 15 minutes. Add meatballs and cilantro (or parsley) and simmer for another couple of minutes.  Salt to taste.

***

Creamy Cheesy Green Chile Chicken Enchiladas:

1-8 oz. block cream cheese, softened
1/4 cup butter, softened
1-4 oz. can diced green chilies
2-3 cups cooked and shredded chicken
2 cups shredded cheese, divided ( I usually use Monterey Jack or Cheddar)
1-28 oz. can Green Chile Enchilada Sauce
8-10 flour tortillas

Preheat oven to 400. Combine softened cream cheese and softened butter together until smooth. With a large spoon or spatula, stir in chicken, green chilies and 1 cup of the shredded cheese.  

Dip each flour tortilla into enchilada sauce and spoon some of the chicken mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone. Top rolls with remaining enchilada sauce and remaining cheese. Bake for 20-30 minutes uncovered.

***

Mexican Hot Chocolate: 

chocolate1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of salt
2/3 cup water
3 1/3 cups milk
1 tsp. vanilla

Combine cocoa, sugar, cinnamon, nutmeg, salt and water in saucepan.  Cook, stirring occasionally, over medium heat until cocoa and sugar are dissolved.  

Add milk and vanilla. Heat to simmering. Whip mixture with rotary beater until frothy.  Pour into four mugs. Can garnish with cinnamon stick.

***

Mexican Wedding Cookies:

1 cup pecan pieces
1 cup ( 2 sticks) butter, softened
2 cups powdered sugar, divided
2 cups all-purpose flour, divided
2 tsp. vanilla
1/8 tsp. salt

Place pecans in food processor.  Process using on/off action until pecans are ground, but not pasty.  Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy.  

Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining 1 cup flour and ground nuts with a spoon.  Shape dough into a ball, wrap in plastic wrap and refrigerate for 1 hour or until firm. Preheat oven to 350. Shape dough into 1″ balls. Place 1 inch apart on ungreased cookie sheets.  Bake 12-15 minutes or until golden brown. Let cookies remain on cookie sheet about 2 minutes.

Meanwhile, place 1 cup powdered sugar in 13x9x2″ glass dish. Transfer hot cookies to powdered sugar.  Roll cookies in the powdered sugar, coating well. Let cookies cool in sugar. Sift remaining

1/2 cup powdered sugar over sugar-coated cookies before serving.  Store tightly covered at room temperature. May be frozen up to 1 month.  Makes about 4 dozen cookies.

Cheryl’s Cuisine: April 2018

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By Cheryl Radkiewicz

Over the last few months I traveled back and forth to Rothman Institute and Thomas Jefferson Hospital with a family member. Fortunately, I was able to pick up a luscious collection of Philadelphia’s favorite recipes compiled by the Women’s Board of Thomas Jefferson University Hospital.  

While sitting in doctors’ offices and the surgical waiting room, I perused the book, tabbing the “must try” recipes for my next culinary adventure.

I’m sharing them with you today in hope that I’ve piqued your interest in trying some of these dishes:

Roasted Shrimp Benedict with Orange and Caper Sauce:

500x675_70412 large shrimp, peeled and uncooked
1 Tbsp. olive oil
Salt
Pepper
Orange zest
1 Tbsp. cider vinegar
3 Tbsp. fresh orange juice
1/2 cup mayonnaise
2 Tbsp. capers
1/4 cup dill, chopped
4 eggs, poached or soft-boiled
2 English muffins

Place shrimp on a roasting pan and coat with oil, salt and pepper.  Roast at 400 degrees until pink. In a mixing bowl, combine vinegar, mayonnaise, orange juice, orange zest, capers and dill. Whisk together. Poach or soft boil eggs.  Toast English muffins.

Assemble with 3 shrimp on each half of muffin, then 1 egg on each half and drizzle with sauce. Makes 4 servings.

***

Red Onion and Mandarin Orange Field Greens:

90021_sydavidson3_8f77de46-2be6-48bc-9ff9-a006839d390eDressing:
1/2 tsp. grated lime peel
2 Tbsp. fresh lime juice
2 Tbsp. honey

Salad:
1 package mixed field greens
11 oz. can Mandarin oranges, drained
1 small red onion, sliced thinly
2 oz. pkg. unsalted cashew nuts, toasted
1/3 cup golden raisins

Combine dressing ingredients. Arrange field greens on a serving platter.  Top greens with Mandarin oranges, onion slices, cashews and raisins.  Drizzle dressing over assembled salad. Garnish with sliced lime. Makes 6 servings.

***

Teriyaki Beef Roast:

1/2 cup dry sherry
1/4 cup soy sauce
2 Tbsp. dry onion soup mix
2 Tbsp. brown sugar
2 lbs. beef tenderloin ( or filet steaks)
2 Tbsp. water

Mix all ingredients together and marinate roast or steaks overnight.  When ready to cook, put 1/2 of marinade in saucepan to cook down for gravy and place roast in shallow baking pan and roast at 325 degrees until desired done-ness.  Slice thinly. (Can also broil steaks). 4-6 servings.

***

Portabella Mushroom Saute:

7021 1/2 lbs. portabella mushrooms
2 small shallots, peeled and chopped
4 Tbsp. unsalted butter
Coarse salt, to taste
Freshly ground black pepper, to taste
1/4 cup balsamic vinegar
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sugar
2 green onions, thinly sliced
Clean mushrooms, remove stems, halve and then cut into 1/4″ slices.  In large heavy 12″ skillet, cook shallots in butter over medium heat for about 1 minute, stirring.  Add mushrooms, salt and pepper; cook, stirring occasionally, until mushroom liquid evaporates, about 10 minutes.  

NOTE: Mushrooms may be prepared to this point 1 day ahead of time, covered and chilled.

In a small bowl, whisk together vinegar, soy sauce and sugar.  Increase heat in skillet to medium-high and add vinegar mixture to mushrooms. Boil together 3 minutes until liquid is slightly reduced. Add green onions.  Serve immediately. Serves 4. Note: Delicious served over pasta or as a side-dish to grilled steaks.

***

South Broad Street Pulled Pork:

4 pork tenderloin fillets
1 cup water
1/2 cup vegetable oil, divided
Salt and pepper
2 medium onions, sliced fine
Spritz of balsamic vinegar
Hot pepper flakes
Kaiser rolls
Shredded sharp provolone

Have slow cooker ready to use.  In a frying pan, place thinly sliced onion with a few tablespoons of sizzling hot oil.  Cook onion until brown/caramelized. Place pork into slow cooker. Add water; sprinkle with salt and pepper ad red hot pepper flakes.  Add caramelized onions and a spritz of vinegar. Turn slow cooker to LOW for 4-6 hours. Check on meat every hour or so, and if the fluid dries up, add another half cup of water.  After 4-6 hours, the fluid should be rich and flavorful and the pork as tender as butter. Use two forks to shred the pork tenderloins. Serve on freshly baked Kaiser roll. Sprinkle shredded sharp provolone cheese onto sandwich.  Splash some of the natural juice onto the sandwich before serving. Makes 10-15 servings. Note: You can also top it with wilted spinach, which has been sauteed in olive oil and garlic.

***

Heavenly Hot Fudge Sauce:

1 cup chocolate chips
1/2 cup butter
2 cups confectioners’ sugar
1 1/2 cups evaporated milk
1 tsp. vanilla extract

Melt chocolate chips and butter together.  Add sugar and milk. Stir constantly; bring to boil and cook for 8 minutes.  Add vanilla and stir. This is fantastic served over vanilla ice cream or on a chocolate cake.  Makes 3 cups.

***

nutellaBrie and Nutella Baguettes:

1 wheel of Brie cheese
1 jar Nutella
1 Baguette loaf

Slice baguette in half and then down the middle vertically. Spread Nutella on both sides of baguette.  Layer slices of Brie on bread. In a 300 degree preheated oven, toast sandwiches until bread is warm and Brie begins to melt.  Watch closely as this can happen quickly! Cut and serve warm.

Cheryl’s Cuisine: March 2018

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By Cheryl Radkiewicz

Life can be full of simple pleasures.  One of these such pleasures is a steaming hot drink on a cold night.  Even though it’s March and days may be in the 50’s, evenings are still cold.  So here are some great ideas to enjoy while sitting back and reading, watching your favorite shows, or just “chilling out.”   

My husband doesn’t care for a hot drink at night, so I usually refrigerate the leftover quantities and reheat the next evening—one of my simple pleasures…

Brazilian Chocolate:

cocoa1/2 cup cocoa
1/4 cup sugar
1 cup water
3 cups milk
1 Tbsp. grated orange rind
1/4 tsp. almond extract

Blend cocoa with sugar.  Gradually stir in the water and milk.   Heat to boiling point. Add orange rind and almond extract.  

If you’d like, beat with rotary beater until frothy. Makes 1 quart.  

NOTE: Some like this chilled then beaten. Your choice. Enjoy!

***

Hot Vegetable Punch:

2-10 1/2 oz. cans condensed beef consomme’
2 cans water
5 cups tomato juice or V-8
6-8 stalks celery, chopped
2 small onions, diced small
1 small bay leaf
7-8 whole black peppercorns
Few carrot slices
Sprinkling of fresh parsley
Juice of 1/4 lemon

Simmer condensed consomme’, an equal amount of water and tomato juice with celery, onions, bay leaf, peppercorns, carrot slices and parsley.  When vegetables are thoroughly cooked, add lemon juice. Makes 8 servings.

***

Russian Tea:

cinnamon1 quart water
4 tea bags
1 stick cinnamon
1 Tbsp.  whole cloves

Boil these ingredients for four minutes.  Strain into the following mixture:

2 quarts water
1-6 oz. can frozen lemonade concentrate
1-6 oz. can frozen orange juice concentrate
1-16 oz. can pineapple juice
1 1/2 cups sugar

Stir all together and reheat.  Makes 25 servings.

NOTE: I’ve even frozen much of this mixture for later use.  

***

Yummy Apple Cider:

Slow-Cooker-Apple-Cider-SQUARE6 whole cloves
3 whole allspice
3-3″ cinnamon sticks, broken
1 Tbsp. grated orange rind
2 quarts apple cider
1 cup orange juice
1 cup cranberry juice cocktail
1 cup pineapple juice
1/2 cup dark rum
1/2 cup apple brandy

Tie cloves, allspice, cinnamon stick and orange rind in a cheesecloth bag.  Combine spice bag and cider in large saucepan. Bring mixture to full boil; reduce heat to medium and cook 35 minutes or until mixture is reduced to 4 cups.  Discard spice bag, stir in orange juice and remaining ingredients. Simmer over medium heat just until heated through. Yields 8 cups.

***

Chocolate Delight:

3/4  cup cocoa
2/3 cup sugar
4 cups milk
1 1/2 cups strong coffee
1 cup Kirsch or brandy
Whipped cream

Blend cocoa with sugar.  Gradually stir in milk. Heat to boiling point.  Remove from heat and add coffee and Kirsch or brandy.  Pour into mugs and top with whipped cream. Makes 8 cups.

***

atomic-hot-chocolateRich Hot Chocolate:

7 1/2 cups milk
10 oz. semisweet chocolate, finely chopped
4 tsp. sugar
1 tsp. vanilla extract
Whipped cream

Bring milk to simmer in heavy large saucepan over medium heat.  Pour half of hot milk into blender. Add half of chocolate, 2 tsp. sugar and 1/2 tsp. vanilla.  Cover, blend on low speed until chocolate melts and mixture is foamy.

Pour into mugs. Repeat with remaining hot milk, chocolate, sugar and vanilla.  Garnish each mug with whipped cream and serve. Makes 8 servings.

***

Lights Out:

2 cups hot espresso coffee
1/4 cup coffee liqueur (such as Kahlua)
2 Tbsp. Southern Comfort
Sugar
1/2 cup whipped cream
Grated semisweet chocolate

Combine espresso, coffee liqueur and Southern Comfort in medium bowl.  Flavor mixture with sugar to taste. Divide among 4 cups. Top with whipped cream and sprinkle with grated chocolate.  Makes 4 servings.