Friday, March 29, 2013

Recipe: Leftover Remake: Pork Fried LoMein

In my house it is rare that we have leftovers, but there are times when I have a ton of leftovers. As was the case last week when we made Pork Steaks for dinner. We accidentally dethawed too many, and of course rather then let them go to waste we cooked them and were left with four pork steaks! So, I created this simple Pork Fried LoMein!

Pork Fried LoMein:

Yield: 14 bowls

Leftover meat, cubed (I used 3 of my leftover Pork Steaks, but you can use whatever you have)
4 Packages of Ramen noodles (won't need the season packet)
2 Cups Chicken broth
2 Cups Beef broth 
1/2 of a 4oz. can of mushrooms chopped (can use fresh, but I always have canned)
2 Large cloves of garlic, minced
1/2 Cup Chives (or scallions, just the greens)
2 1/2 Tbsp. Worcestershire sauce 
3 Tbsp. Oil
1 Tsp. Kosher salt
1 Tsp. Soy sauce (for the pork)
2 Tbsp. Soy sauce
1 Tsp. Onion powder
1 Tsp. Powdered ginger
1 Tsp. Sesame oil
3 Eggs, scrambled

In a medium sauce pan place noodles, chicken broth and beef broth over medium heat. Then add the scallions, 1 Tbsp. Worcestershire sauce and 1 tsp. of kosher salt and cook until the noodles are tender. Should take no more than 10 minutes. Remove from heat and place to the side.

In a large skillet or wok, heat the 3 Tbsp. of oil over medium-high heat. Once the oil is hot add the meat and 1 Tsp. of soy sauce, garlic and mushrooms. Saute until the meat is hot. Remove ingredients from the pan and place to the side. Drain noodles, keeping the scallions, and add to the pan you cooked the pork in. Saute the noodles, then add the onion powder, ginger and 2 Tbsp. Soy sauce, mix thoroughly, then add 1 1/2 Tbsp. of Worcestershire sauce, the meat and bring everything together, then add the sesame oil. Form a well in the middle of the noodles.

Now this part is crucial, allow the eggs to cook a little before you mix them into the noodles, otherwise you won't actually see any egg, but if you want to sneak eggs in then by all means stir everything together. Once you see the eggs begin to cook then integrate everything together. Turn off heat and serve with a little scallions.

And there you have it! A great way to eat up those leftovers! And this way they don't really feel like leftovers. 

So, what do you do with your leftovers?

"Devouring worlds, one book and recipe at a time."

Wednesday, March 27, 2013

Recipe: Pimento Cheese Sandwich

So far we have established that I love Mexican food and tacos, and I think in another post I declared my love for sandwiches, but just in case I didn't, allow me to do it now! My name is Danielle and I love sandwiches, all kinds of sandwiches! 

And this sandwich is no different! Now I know what you're thinking, pimento cheese???? Yuck! And you would be right if this was the recipe that my grandma would make, but it's not! So stick around and see what set's this recipe apart!

Pimento Cheese Spread:

Yield: 8 Sandwiches

2 8oz, Packages of cream cheese, softened
1/4 tsp. Kosher salt
1/3 Cup Pimentos, diced
1 Cup Cheddar Cheese
1 Garlic clove, minced
4 Turns of a pepper mill
1 Tbsp. Ranch dressing (optional)
2 Tbsp. Green Chile (optional)
8 Ciabatta rolls

In a medium bowl combine the first seven or eight ingredients. At first I only mix the first seven ingredients, make all my kids sandwiches, then add the green chile and make my husband's and mine. My kids are not big fans of green chile. If you have a panini press, now is the time to plug it in and get it heated up. Take your ciabatta rolls and cut them in half lengthwise, then spread approximately 1/2 a cup of the Pimento Cheese spread on the roll. Place the top of the roll back on and if you have a panini press place in the press and cook until sandwich is golden on top and has nice grill marks. If you don't have a panini press then heat a skillet over medium heat and cook sandwich in the skillet like a grilled cheese (if you are using a nonstick skillet you shouldn't need any oil or butter, if not place a Tbsp of oil in the pan of brush oil on the outside of the bread). In order to press the sandwich place another skillet on top and place something heavy in it like a brick or a couple of large cans. Cook until crispy and golden. Remove from the skillet or press and slice in triangles, and eat! 

These sandwiches are so simple, but so good and I promise no one will think about those old pimento cheese sandwiches! 

"Devouring worlds, one book and recipe at a time."

Tuesday, March 26, 2013

Follow Me on Bloglovin

Well I have decided to add Bloglovin as a way for you to follow my food blog if you would like! Now you will have more than one way to get your hands on my culinary creations!

Looking forward to chatting and sharing ideas with all of you!


Monday, March 25, 2013

Mexican Shredded Chicken Tacos with Cucumber Lime Salad

Confession: I make a lot of Mexican food. But in my defense, I do live in New Mexico, home of Green Chile! And if you don't know what this is, then you need to stop by this website: Hatch Chile Festival, and learn all about this awesome stuff!! 

On top of being a Mexican food fan I am a huge taco fan! Seriously, I think anything can be put into a taco!

So, here is a little diddy I cooked up! I hope you enjoy it! 


8 Chicken breasts (I used boneless skinless, but you can use bone in)
1 Tbsp. Fajita seasoning
1 Tbsp. Cayenne pepper
1 Tbsp. Ranch powder
6 Tbsp. Worcestershire 
6 Tbsp. Lemon juice
4 Tbsp. Jalapeno juice
1 Tbsp. Liquid smoke
1 1/2 Cups Apple cider vinegar
3 Cups Low sodium chicken broth
1 Cup BBQ sauce

In a large stock pot place all the above ingredients, cover and cook on low heat for 3 hours, moving the chicken around regularly. Remove the chicken, keep liquid boiling, shred chicken and add back to the liquid. Simmer shredded chicken for another hour on medium heat to help evaporate some of that liquid, stirring regularly. 

Cucumber Lime Salad

1 English cucumber, halved and sliced
1/2 Medium red onion, chopped
2 Roma tomatoes, seeded and chopped
Juice of 1 Lime
1 Tbsp. Jalapeno juice
1/4 Cup Freshly chopped cilantro

In a medium bowl combine above ingredients. Place to the side and allow to meld for at least an hour. I usually make this after I shred the chicken and it is in its last cooking phase. And now we can build some tacos!!


Flour fajita Tortillas (I double mine, when I make tacos, but you don't have to)
2-3 Fresh limes (depends on how many people you are feeding)

Take a fajita tortilla (you could also use white corn tortilla's if you wanted, but I like the fajita flour tortillas), place good chunk of shredded chicken in the middle of the tortilla and place a decent amount of Cucumber Lime Salad. And viola you have a taco! Serve with a wedge of lime and encourage your eaters to squeeze on top before devouring! 

As you can see I served mine with Spanish rice, but you could also serve it with my Southwestern Beans! The Spanish rice recipe is coming soon!

So there you have it an awesome kickin' chicken taco! Now go make it and devour it!!!

"Devouring worlds, one book and recipe at a time."

Sunday, March 24, 2013

Cooking this Week #1

Okay so it's Sunday, the beginning of a new week and the beginning of my children's Spring Break! Yay!! Well yay for them, for me that means more food to cook, more dishes to wash and more chaos!!! But that's okay I thrive in chaos. But if you don't see me post by this time next Sunday send search and rescue!

Most people plan meals ahead. It makes shopping easier, prepping easier and just the general week easier. I am not one of those people. Oh sure when I shop I intend on making certain things, but I am a mood cook, like I am a mood reader. I like to cook what I feel inspired to cook. 

I like to go into my kitchen and let the food speak to me. So no real planning just food-spiration! 

But there are usually a few things that I know I am going to make and that's what this post will be for. Every week I will tell you a basic idea of what I plan to cook and bake throughout the week. 

Shopping this month I was inspired by my butcher. I bought a Chuck Roast and had my butcher slice it for sandwiches, so this week I will be making beef sandwiches of some kind. I am not sure what those will look like yet, but you can bet there will be a recipe on the blog about it! It could look like a french dip, a panini or a roast beef sandwich. Really anything goes!

This week I also plan to make oven fried chicken, steak, mashed potatoes, enchilada's, and some kind of breakfast. Of course I will be making more, but I haven't figured it out quite yet! 

And as far as baking goes...this week I plan to make chocolate peanut butter cupcakes with a chocolate buttercream, cookies and rice crispie treats. Also this week I plan on perfecting my recipe for yellow cake and practicing my piping skills, because they are severely lacking! 

So there you have it, my general cooking and baking plan for the week! 

What does your cooking or baking week look like???

Thanks, Yell!

"Devouring worlds, one book and recipe at a time."

Saturday, March 23, 2013

Jalapeno Chicken Chimichanga's

Welcome to my new baby Culinary Brainchild! I am so happy to have this wonderful space to share all my culinary creations and passions with you! 

For my first recipe on this blog I have decided to go big. You know go big or go home!

Big as in big flavor, big awesomeness and incredibly time consuming! But did I say they had huge flavor? Cause they do! This is one of those weekend recipes because from start to finish it took me about 5 hours!!! Yes, 5 hours, but it is so worth it, but don't take my word for it, ask my kids. They have been begging me to make these again and I only made them last weekend!! They have been hounding me since the night I made them. So yes they are good!!

Part I:

1 Whole Chicken
2 Cups baby carrots
1/2 Large Onion (any kind)
3 Bay leaves
1 Tbsp. Dried Sage
1 Tbsp. Rosemary
 *You can use fresh herbs but you will have to use more*

Place the first six ingredients in a large stock pot. Then pour enough water over the ingredients to cover the chicken. Cook over medium heat for roughly an hour, or until the chicken is done, the meat will be white and will be at an internal temperature of 165 degrees. Once the chicken is cooked remove chicken and place to the side and allow to cool. (The chicken will need to be cool enough to handle). Now you can strain the remaining ingredients into a large bowl, throwing away all the vegetables and herbs, leaving only the liquid behind. Allow to cool, store in the fridge and bam! You have homemade chicken broth! Once the chicken has cooled separate all the meat off the bone, making sure to pick out all the bones, fat and skin. Then shred your meat. 

Part II: 

Yields: 20 Chimichanga's

Chimichanga Filling:
Shredded Chicken
2 14.5 oz. Cans of diced tomatoes
1 Clove of garlic, minced
3/4 Cup Diced pickled jalapenos (add as little or as much as you want)
1 Tbsp. Kosher salt
1/2 tsp. Fresh ground pepper

In a large stock pot or dutch oven place all the above ingredients and cook over low heat for about an hour. Raise heat to medium and cook for another hour, stirring frequently. This will allow most of the liquid to evaporate. Remove from heat and now we can begin forming our chimichanga's!

Part III:

Building the Chimichanga:
Montery Jack Cheese (any cheese you prefer really)

In a large stock pot heat half a pot of canola or vegetable oil. While oil is heating form burritos. Grab tortilla place a small amount of cheese and a small amount of filling.

Roll into a burrito. Using toothpicks seal the burrito shut, to ensure that nothing escapes! Like this....

Trust me you want to make sure you do this because it is really hard to fry them if they come open. I didn't have any toothpicks and I fried the first five by holding them together in the oil with my tongs. It took forever! So toothpicks are a must! Just make sure you remove them once they have cooled, you know before you eat them. :)

Once the oil has come up to temperature.....the way I test this is by placing a piece of tortilla in the oil, if it sinks the oil is not hot enough. If the tortilla rises and bubbles then bam, your oil is hot and ready to fry. Gently place two burritos in the oil and fry for about 5 minutes, cooking on each side for about 2.5 minutes. This is not an exact science, just cook until they are a light golden

Now my fine food friend your burritos are chimichanga's! Serve with your favorite hot sauce and devour while they are hot!!! Now make this will thank me later! :)

"Devouring worlds, one book and recipe at a time."

Friday, March 15, 2013

Welcome {Update}

Hello! And welcome to Culinary Brainchild! Thank you to my best friend Rebecca for coming up with the title for this blog. I was stuck and she really helped me out! Thanks again Becca, don't know what I would do without you! 

Culinary Brainchild is a blog where I will share all my culinary passion and creations with you! Currently this will come in the form of recipes created by me and tested by my wonderful family!

Now to the fabulous design!!! I am so excited to have a place to share all my creations with you, and I have to thank Rachel over at Parajunkee Design for giving me the amazing blog you see before you! 

Feel free to browse around, hope you see something you like! 

Looking forward to sharing my culinary creations!