First Test Text Post!

Say that three times fast… :)

I’m testing a new way to blog on the go. I’m hoping this will allow me to expand my horizons (outside my own kitchen!) at plumdelicious.

Food & Love, T

Easy Four* Ingredient Lasagna

This is my simple comfort food. I make this dish a lot when I have company on weeknights, and especially when I have little ones around. It takes about a half hour to prep, and an hour to cook, but it is truly one of the simplest dishes that makes the biggest impression on guests-and provides even better leftovers!

Ingredients:

Lasagna noodles (8 to 12)

2 lb. ground beef (I use 85/15)

2 lb. shredded Mozzarella Cheese

1 67-oz jar Prego Traditional Spaghetti Sauce

Sea salt & olive oil, for boiling pasta

Parmesan cheese and Crushed Red Pepper Flakes, as desired for topping

Directions:

Preheat oven to 350. Start boiling water for lasagna noodles. Add a pinch of sea salt and a tablespoon of olive oil to the water before boiling.

While the water is boiling, brown the 2 lb. of ground beef over medium high setting in a large saucepan. When browned, drain off excess fat from the pan using a large spoon. Add the entire jar of Prego to the ground beef and turn the temperature to low to continue simmering the sauce and beef mixture.

Add lasagna noodles to boiling water. Boil according to directions on package, 8-12 minutes or until al dente. Drain and separate the noodles.

Spray the bottom of a 13x9 baking dish with cooking spray. Place 3-4 lasagna noodles over the bottom, slightly overlapping. Using a ladle, spread half of the sauce/beef mixture over the noodles and cover with half of the mozzarella cheese. Place 3-4 more lasagna noodles on top of the cheese. Layer again with the other half of the sauce/beef mixture, and the remainder of the mozzarella cheese. 

Cover dish with aluminum foil.

Bake lasagna at 350 for 50 minutes. Remove foil, and continue baking for 10-15 minutes or until cheese on top is smooth in the center and beginning to brown around the edges. 

Take lasagna from oven and cut into 8-12 squares as desired. Leave rest for 10 minutes to allow the cheese to “set up” a bit in the dish.

Place Parmesan cheese and Crushed Red Pepper Flakes on the table for the guests to use-I always like a little spice, my husband likes the cheese.

Serve with garlic bread + enjoy the company!

Bacon Wrapped Scallops

For years I tried to replicate bacon wrapped scallop recipes with the following results:

a) Bacon is burnt. Scallops are cold.

b) Bacon is raw. Scallops are tough and overcooked.

or c) Bacon is burned, Scallops are overcooked. Order pizza.

I finally came across a new idea on how to cook both perfectly-and they were wonderful! I serve these with a Sriracha Aioli that is a creamy, spicy foil to the salty and sweet bacon/scallop combo. This recipe serves 4 as an entree, or about 10 as an appetizer.

Ingredients:

1 1/2 lb large scallops

1/2 lb. bacon slices

Olive Oil

Sea salt and black pepper

1 cup Hellmann’s Mayonnaise or any other Real Mayo

1/3 cup Sriracha Chili Sauce

1 lemon

Directions:

Preheat the broiler. Wrap each of the scallops in 1/2 piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops on a baking sheet, drizzle with olive oil and the juice of 1/2 the lemon, and season with salt and pepper. Cook them under the broiler for 6 minutes, flip, and cook for 5-7 more minutes or until the bacon is cooked through.

While the scallops are cooking, make the Sriracha Aioli by combining the mayo and chili paste and the juice of the other 1/2 the lemon. Stir well. 

If serving as an entree, drizzle 4 plates with about 1/4 cup of the Sriracha Aioli each. Top with 4-6 scallops each. Enjoy!

Grilled Flank Steak Tacos al Carbon

These tacos are summer to me.

Because today is pretty much the nicest day we’ve had all year, I thought I’d bring a little taste of the Southwest home to Ohio. When I lived in Vegas, I could pick up the marinated meat at any one of the three (yes, three) Mexican markets on my block. (Ole!) Back in Ohio, it takes a bit more home prep but is such a fresh alternative to the everyday ground-beef-with-cheese taco.

I try to get quality flank steak, usually I will get it at Whole Foods or Dorothy Lane Market. It’s a tougher cut of meat-but when tenderized, it’s ridiculously perfect in these tacos, especially when combined with the awesomely fresh Queso Fresco and cucumbers. 

I can’t say enough about Queso Fresco-I just love it. It reminds me of a firmer, fresher form of American cottage cheese. Here is a great Cooking Light article describing its taste and texture:

http://www.cookinglight.com/cooking-101/essential-ingredients/queso-fresco-00400000001122/

I always use green jalapeno or tomatillo salsa on these tacos, probably out of habit. The same Mexican markets I used to rely on for the marinated flank steak also made their own special brand of green jalapeno salsa that really complements the queso and cucumbers. If you don’t have green salsa-or don’t like it, really any salsa you like would work. 

Here is my recipe:

2 lb.  good quality flank steak

1/2 cup fresh lime juice

4 chopped garlic cloves

Chipotle chile seasoning, 1-2 tsp, depending on the level of heat you desire (I use Sue Chef Chipotle Powder)

Kosher Salt

Black Pepper

Cooking Spray

Queso Fresco (12-18 oz, generally comes in a small round “wheel” in the cheese section of the grocery

1 large cucumber

Green Jalapeno or Tomatillo Salsa

8 soft taco-sized flour tortillas

Directions:

Combine the lime juice, garlic and chipotle chile powder in medium sized plastic bowl to create a marinade. Wrap the flank steak in a double layer of plastic wrap. Pound both sides of the steak lightly with a meat mallet to tenderize the meat. Unwrap after pounding both sides of the steak. Add the flank steak to the marinade, season with salt and pepper, turn to marinate, and refrigerate for two hours.

Preheat oven to 350-you’ll be cooking the tortillas in a few minutes…

Spray a grill or grill pan with nonstick cooking spray and heat over medium-high. Remove flank steak from marinade and discard marinade. Grill flank steak until medium rare or to your desired doneness. (About 4-5 minutes per side.) Remove the flank steak to a cutting board and let rest for 5-10 minutes. Cut the steak across the grain into 1/4 to 1/2 inch slices.

Slice queso fresco and cucumbers each into 1/4 inch slices, set aside.

While steak is resting, place the tortillas on two cookie sheets, separating them so that each has its own space. Place cookie sheets in pre-heated oven for one minute, turn the tortillas over, and cook for one more minute or until heated.

Assemble tacos as desired, adding steak, Queso Fresco, cucumbers and finally green salsa as desired. Enjoy!

Cheesy Crockpot Potatoes

This recipe is for my stepdaughter, Lindsay. 

We all love cheesy potatoes at our house and as Easter rolls around I thought I’d share this super quick and easy crockpot recipe. 

Ingredients:

1 can condensed Cream of Mushroom Soup

1 8-oz container sour cream

1 & a half cups of shredded colby jack or mexican cheese (the white and yellow mix :)

1 32-oz package frozen hash browns

Cooking spray

Preparation:

Spray your crockpot with cooking spray. Combine the soup, sour cream and cheese in a bowl and mix well. Pour half of the potatoes into the crockpot, then top with half of the sour cream mixture and spread evenly. Top that with the rest of the potatoes, and then the rest of the sour cream mixture. Cover the crockpot and cook on high for 3 and a half to 4 and a half hours.

Enjoy! This recipe makes 12 half cup servings.