Klimonology

Recipe: Taco Seasoning

I was attempting to make some adobo to create a mimic recipe for Chipotle's Honey Vinaigrette salad dressing. What I came up with was a very good recipe for taco seasoning. We used about a quarter cup of the mixture along with a cup of water with a pound of ground turkey.

Taco Seasoning

1 T. salt
3 T. paprika
2 T. ground black pepper
1 ½ T. onion powder
1 ½ T. dried oregano
1 ½ T. ground cumin
1 ½ T. garlic powder
1 T. chili powder

In a medium bowl mix salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder and chili powder.

Store in a sealed container in a cool, dry place.

Recipe: Family Style Meatloaf with Balsamic Glaze

This is my take on an old family recipe handed down from my grandmother, Irene Schmeltzer. I combined this with some inspiration from Bobby Flay's Roasted Vegetable Meatloaf with Balsamic Glaze.

Family Style Meatloaf with Balsamic Glaze

1 lb. ground beef
1 lb. ground pork
1 lb. ground turkey
28 oz. tomatoes, diced
½ cup ketchup 
3 T. olive oil
1 large sweet onion, finely diced
1 large green pepper, finely diced
1 large red pepper, finely diced
5 T. garlic, smashed into paste
½ t. red pepper flakes
1 t. salt
½ t. black pepper
2 large eggs
1 t. dry mustard
1 T. Worcestershire sauce
½ cup fresh parsley, chopped
1 T. fresh thyme, finely chopped
1 cup seasoned Italian breadcrumbs
½ cup Parmesan cheese, freshly grated
2 T. balsamic vinegar

In a large bowl, mix ground beef, ground pork and ground turkey. Add tomatoes and ketchup. Set aside.

Heat the oil in a large sauté pan over high heat. Add onion, green pepper, red pepper, garlic, red pepper flakes, salt and pepper. Cook until almost soft, around five minutes. Set aside to cool.

Whisk together the eggs, mustard, Worcestershire sauce, parsley, thyme, Italian breadcrumbs, Parmesan cheese and balsamic vinegar in a large bowl.

Add the egg mixture to the meat and mix. Add the cooled sautéed vegetables until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. (This recipe will product three loaves, we generally freeze the second and third for later use.) Brush the Balsamic Glaze (see below) over the entire loaf. Bake the meatloaf for 1 - 1 ¼ hours at 375°. Remove from the oven and let rest for 10 minutes before slicing.

Bobby Flay's Balsamic Glaze

½ cup ketchup 
¼ cup balsamic vinegar
½ t. red pepper flakes

Whisk together ketchup, balsamic vinegar and red pepper flakes in a small bowl.

Recipe: Pico de Gallo

This is a pretty good Pico de Gallo made famous by a local Mexican restaurant down on the PCH called Las Brisas (http://www.lasbrisaslagunabeach.com/).

Pico de Gallo

4 ½ T. finely chopped white onion
4 ½ T. peeled, seeded and chopped tomato
3 T. chopped fresh cilantro
3 fresh serrano chilies, seeded and chopped (wear rubber gloves)
1 T. fresh lime juice

In a serving bowl toss together gently the onion, the tomato, the coriander, the serrano chilies and the lime juice. Add salt and pepper to taste. Makes about 1 cup.

Recipe: Jalapeño Ranch Salsa

When Jeanne and I lived in Sugar Land, TX, (about 25 mi. southwest of Houston), we came to love Chuy's, a Mexican restaurant that had a few locations around the area. They have an off the menu "Jalapeño Ranch" dip for their chips that is simply wonderful. This recipe is my (admittedly good) recreation of their original.

Jalapeño Ranch Salsa

2 cups mayonnaise
2 cups milk
2 packets "Hidden Valley Original Ranch Salad Dressing & Seasoning Mix"
3 jalapeño peppers
1 T. minced garlic
1 T. chopped cilantro
1 T. lime juice

In blender on lowest setting mix the mayonnaise, milk and Hidden Valley Ranch Salad Dressing & Seasoning Mix. Add whole jalapeño peppers with stems removed (you can remove the seeds as well if you want to tone down the "heat" of the salsa). Then add garlic and cilantro. Finally, add lime juice and blend for one minute on lowest setting.

Pour into containers and let set in the refrigerator for 2 hours. Remove from refrigerator, hand whip with a spoon and serve in your favorite ramikan.

NOTE: This salsa is not only excellent for dipping tortilla chips, it also works as a potato chip dip, a vegetable dip and a spread for sandwiches and hamburgers. Also, I 100% recommend utilizing the seasoning packet and making your own ranch over purchasing the story bought Hidden Valley Ranch. It makes a huge difference in the final product. Also to create a chunkier salsa, you can add a quarter cup each of finely diced tomatoes and onions. You would add this after the lime juice and hand mix (do not blend)!

Recipe: Tomato Sauce with Spicy Sausage

This is my take on an old family recipe handed down from my grandmother, Irene Schmeltzer. It's a "hot" tomato sauce that is excellent with any sort of pasta. And while generally most diners prefer a less "chunky" sauce with dishes like cheese-filled ravioli or tortellini, I have actually come to love having my ravioli/tortellini with a chunky meat sauce.

Tomato Sauce with Spicy Sausage

45 oz. tomato sauce
28 oz. tomatoes, diced
1 t. salt
½ t. black pepper
½ oz. fresh oregano, chopped
2 ½ t. garlic, minced
¼ bunch fresh Italian parsley, chopped
1 T. olive oil
2 sweet onions, chopped
1-2 lbs. hot pork sausage 

In a large stockpot, combine the tomato sauce, tomatoes, salt, pepper, oregano, 2 teaspoons of garlic and Italian parsley; stir while cooking over medium heat.

Separately, heat olive oil in a sauté pan, then sauté onion and ½ teaspoon of garlic. Add sausage and cook until red disappears over medium-high heat.

Combine in the large stockpot and let simmer over low heat for 60 minutes.

NOTE: I often will up the amount of garlic, oregano and parsley that I utilize in this recipe to really punch up the flavors. Just add to taste and you'll be set.

Recipe: Chicken Tortilla Soup

This is the Chicken Tortilla Soup recipe that I have been perfecting over the past few months. It is meant to be a copycat recipe of the On The Border Chicken Tortilla Soup that Jeanne and I love so much.

It's amazing the amount of time that one has when one finds themselves unemployed. Anyway, I'd like to share this recipe and get some feedback on it as its one that is becoming very popular amongst our family.

Chicken Tortilla Soup

4 qt. chicken broth
3 boneless, skinless chicken breasts
3 cups fresh “On The Border” salsa
1 15 oz. can crushed tomatoes (drained)
1 T. black olives (chopped/mashed)
2 jalapeño peppers (chopped)
1 cup chopped onion
1 cup sliced squash
3 T. uncooked rice
chopped cilantro
shredded Monterrey Jack cheese
tortilla strips
cubed avocado

Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces.

Add salsa, tomatoes, olives,  jalapeño, and onion to broth; simmer for 30 minutes.

Add chopped chicken, sliced squash, uncooked rice and simmer 15 minutes.

In serving bowls lay a bed of tortilla strips, top with the Monterrey Jack cheese and sprinkle cilantro to taste. Ladle soup into bowls. Top with avocado.

NOTE: The fresh "On The Border" salsa can be substituted with your own salsa or a store purchased salsa. I recommend utilizing a "hot" salsa for maximum flavor, but a medium would probably work as well. We just purchase the fresh salsa direct from the local On The Border restaurant because we favor the flavor. Be sure that you like the flavor of the salsa that you are utilizing as it sets the tone for the entire soup.

ALSO NOTE: The recipe above makes enough for a dinner party (roughly 8 servings). What we do is stop right before the step where we add the squash and the rice and save the broth with chicken (in two serving sizes) in the refrigerator until we are ready to have it at which point we add the rice and squash, simmer for 15 minutes and the finish the dish per the recipe above.