Wednesday, July 30, 2014

Long Time Coming: Hamburger Rice {Recipe}

I know it's been like a bajillion years since I've posted anything on this blog and I apologize, but things have been extra crazy. Recently things got crazy enough for me to take a step back from everything. If you are not aware I also run a book blog called Consuming Worlds and run a food column over at Dumb White Husband, called Eat, Play, Shove as well as work and all that other yada yada. So while I haven't been cooking up recipes for this blog I have been cooking up recipes somewhere. And recently I published my very first book!!! I think I can probably blame most of my absence on my book. I had been so determined to get it done and out into the world that I let some things go, my food passion just so happened to be one of those things.

Good news is, the creative culinary juices are flowing again and I plan on posting here on a more regular basis, so look out.

Today I am going to share a post that I did over at Dumb White Husband. This summer I have been focusing on teaching my boys how to cook. My second oldest son really enjoys cooking and has a great thirst to learn new things. One of his favorite things to make is Hamburger Rice. It was the first thing I taught him how to cook. We actually created the recipe together. So, we are both proud. He has really come a long way this summer. He was really nervous about doing the video and didn't want to actually be in it, so you won't really see his face in the video, but please check it out and show him some love, maybe next time he will show his face.

Hamburger Rice
2 Cups cooked rice
2 lb. Ground Beef
1 Garlic Clove, minced
1 4 oz. Can Mushrooms, chopped
2 tsp. Ranch Powder
2 tsp. Season Salt
1 tsp. Onion Powder
3 Tbsp. Flour
2 Tbsp. Tomato Paste
2-3 Cups Chicken Broth

In a large skillet, over medium heat cook ground beef. When ground beef is half way done, the meat still has pink, add the mushrooms, garlic and seasonings. Cook until there is no pink in the ground beef. Stir in flour. Making sure to stir thoroughly. Cook for about a minute to allow the flour flavor to cook out.  Then add tomato paste, stir until incorporated. Now begin to add the chicken broth. Usually you can add equivalent amounts of liquid for flour, but it is always best to start with small amounts. It is always easier to thin a sauce out than to thicken it. I would add about 1 cup at a time. Once you add the chicken broth allow the mixture to come to a boil. The thickness at boiling point is the thickness it will be. If it is too thick add more broth. If it is too thin you can add a cornstarch slurry (equal parts cornstarch and chicken broth-must be cold or room temperature). Once the sauce has reached the desired consistency, remove from heat and serve over rice or pasta, your choice.

Thanks for stopping by!

Thursday, January 23, 2014

Chicken Basil Pesto Pizza

Pizza. Who doesn't like pizza? Don't answer that question because I would rather go on believing that those people don't exist. I know it is a completely irrational and fantasy thought, but I like to live in the realm of fantasy so let me have this.

Back to what I was saying. Pizza, who doesn't love it. But let's face it, pizza can become a little same old same old. We all have our favorite pizza toppings and we all know how hard it is to stray from what we love, but I am going to urge you to do just that. 

I love pizza, we already established that, but I also love Basil Pesto. In fact a basil pesto chicken panini is my favorite sandwich. Now put that on a pizza and you have food nirvana! Don't believe me? Make this pizza yourself and tell me it's not freaking finger licking good. 

2 Chicken Breasts
2 tsp. Ranch Powder
2 tsp. Fajita Seasoning
Juice of 2 Limes
2 tsp. Worcetershire Sauce
1 tsp. Liquid Smoke

Cut raw chicken into small strips. Place in a ziploc bag with the rest of the above ingredients. Close the bag and shake. Leave in the bag and marinade for at least 30 minutes, in the sink. If you are going to marinade it longer place it in the fridge. You could even marinade the chicken the day before. Once the chicken is marinaded take out of the bag and cook over medium high heat in a large skillet, until the chicken is completely cooked. The juices of the chicken should run clear, the meat should be white or the internal temperature of 165 degrees. When the chicken is completely done remove from the pan and place to the side. This will be your meat on the pizza.

2 Garlic Cloves
2 2/3 oz. Containers of Basil (Buy bigger package if you can, this was all that was available to me)
Juice of 1 1/2 Limes
1/2 C. Walnuts
1/4 C. Parmesan Cheese 
1/2 tsp. Kosher Salt
1/2 C. Olive Oil

Favorite pizza dough
2 C. Mozzarella Cheese (Use as little or as much as you want)
Pesto (recipe above)
Chicken (recipe above)

In a food processor or with an emulsion blender combine the garlic, basil, lime juice and walnuts and blend until the walnuts and basil are well blended. The mixture should be moist but not runny. Add salt and with the food processor on (or emulsion blender) slowly drizzle in the olive oil, blending until it is a nice paste consistency. You don't want it to be super runny, but it should be easily spreadable. Put to the side. You can also make this the day before.

And now that you've made all the other stuff this is where you can grab your favorite Pizza dough recipe or buy pizza dough from the store! Preheat oven to 425 degrees. 

To assemble just roll out or stretch (I prefer stretching dough, reminds me of my old pizza days) on a pizza pan, sheet pan (cookie sheet) or whatever you plan on using spoon as much of that pesto on there as you want. This is your pizza I am not going to tell you how much or how little of something to put. Go hog wild. Top with the cooked chicken and then cover in yummy Mozzarella cheese! Cook until dough is golden brown and toppings are bubbling. Time differs depending on the crust you use.

Now take it out and drizzle some of that left over pesto on the top and eat that ooey gooey fan-freaking-tastic pizza!!!! Dang now I want some....