Homemade Mayo...because I was too lazy to go to the store.

Kiddo requested BSTs for dinner this week.  BST?  Bacon, spinach, and turkey sandwiches.  Mr. E & I actually have BSTATs...bacon, spinach, turkey, avocado, tomato.  They're a favorite...and oh-so-fancy. (Not.)

At 5:00pm, I realized we were OUT OF MAYONNAISE.  Keep in mind that the grocery store is about 3 minutes away, but the thought of going back after having been there 3 hours earlier was just *too much.*

Apple, Grape and Celery Salad

 

Two truths about me:

1. I'm not good at side dishes.  I'm not sure if I'm lazy (I am), or if it's that we have a family of three and making another dish will just lead to more leftovers we won't eat.  Whatever the reason, our "side dishes" look a lot like "a pile of baby carrots," or "a handful of grape tomatoes."
2. As a rule, I don't waste calories on salad.  (Well, unless it's a salad with Snickers.)  It's not that I don't like salad...I'd just rather eat a sandwich.

OK...so now that you know me a little better, I'd like to introduce you to a salad and a side dish that makes a pretty frequent appearance in our house.

It's quick...it's easy...and it keeps the in fridge for a few days. (The vinegar keeps the apples from browning.)  Call it an updated, lighter Waldorf Salad.  Call it lunch.  Call it your new favorite.

{Adapted from Martha Stewart's Everyday Food}

Irish Beer Cheese Soup

Do I even need to write anything here?  This recipe contains beer, cheese, and is topped with popcorn.  I think it speaks for itself. ;)

I ask you to forgive the pictures as we were trying to sit down to dinner, the popcorn was sinking, and well, I was hungry.  Picture this soup with a pretty mound of popcorn on top.  Thank you.

What makes this soup Irish?  It starts here:

Easy-Peasy Tortilla Soup

We were not a family of soup-eaters.  Maybe because I grew up outside of Houston, where it *tends to be* on the warm side.  My mom made chili, she made stew (which I hated...even though, looking back, I really didn't hate it, I just liked to complain. Yes, I was *that* teenager), but soup?  Not so much.

This is the recipe that turned me into a soup-maker.  It's adapted from a recipe on the back of a can of beans.  In other words, it's fancy. ;) We eat it all year long, but especially when it's a chilly 78-degree fall day in Houston, it's perfect.

You'll need this:

Man-Pleaser Salad

Even though Mr. E really likes salads, some seem to really go over better than others.

Enter the BBQ Chicken + Blue Cheese Salad {with candied pecans and dried cherries}.

The idea originally came (not from this book) from the sister-in-law of my friend Terri, who, if I remember correctly, worked as a chef on a yacht.  Terri & I were both newly married and learning how to cook, and Terri's SIL suggested salad with BBQ chicken, balsamic dressing, blue cheese and pecans.  It was the first fancy salad I ever made...unless you count my mom's salad with spinach and canned mandarin oranges.

This is one of those great salads that doesn't taste too "summery" to me...we eat it all year long.  I think it's the BBQ sauce.  Yep.  I'm sure it is.  BBQ sauce makes it timeless.  You can quote me on that.

Beaumont Dip

So, this might not be the prettiest dip ever.  As a matter of fact, it's kinda ugly.  But, you guys...it's so yummy.  And easy.  And it's a make-ahead.  Yeah, you want this recipe in your arsenal.

Here's the story behind Beaumont Dip.  When we were growing up, my dad's job moved us around a lot.  One of the places we lived was Beaumont, Texas.  Apparently, my mom got this recipe from a friend there who was known to be a very good cook.  I'm not sure if *she* called it Beaumont Dip, but that's what my mom always called it.  It made an appearance pretty much every time we had company or a party.  I still make it today.

You'll need this:

Green Chile & Chicken Hash

I'm not sure what the exact definition of "hash" is.  I guess I could google that, huh?

Anyway, I think of hash as potatoes and meat, preferably topped with a fried egg.

This recipe was inspired by this glorious substance:

THAT Green Sauce from HEB.  If you live near an HEB, this is one of their new Primo Picks.  It's incredible.  You can use it on tacos, burritos, etc., but I'm a little obsessed with pouring it over my eggs.

{If you *don't* have access to THAT Green Sauce, try mixing a little green salsa with sour cream.}

Perfecto Popcorn

I grew up in a house with a popcorn aficionado.  My dad popped popcorn on the stove after dinner more nights than not.  There was no Jiffy Pop, no air poppers, no *gasp* microwave popcorn...just plain ol' popcorn popped with a little oil on the stove.

Dad held the BIG bowl and we got little bowls to dip in to get our share.  We could go back as many times as we wanted, but dad always held onto that big bowl. ;)

Popcorn on the stove is still my favorite way to make popcorn.  Here's what you'll need:

1. Popcorn. You'll need 1/2 cup popcorn (I like yellow popcorn; I think  it pops up fluffier and bigger than white.  My grocery store carries an organic version in bulk.  Otherwise, look for it tucked away near the microwave popcorn.)

2. Oil.  You can use any vegetable or canola oil.  Lately, I've been using grapeseed. 

3. The cooking vessel.  I use my 4 qt. pot with a lid.  It's a perfect fit for 1/2 cup popcorn.

4. Butter, kosher and table salt for seasoning. (I like to use a mix of salt...I love the crunch of kosher salt, while table salt seems to get distributed more evenly throughout the popcorn.  My dad only uses table salt.)  Add salt only after the popcorn has popped...adding to the oil can make the popcorn tough. For the butter, I use salted...usually 2 tablespoons. Melt it in the microwave and have it ready.


Let's get started....

Pour oil into the pot to cover the bottom.  I never measure this.  It doesn't have to be a deep layer, just enough to cover.  Pour some in, swirl it around.  If it covers the bottom, you're set.

Toss in 2, yes TWO, kernels only.  (This will allow the oil to heat much faster and tell you when the oil is at the perfect temperature.)

Turn the heat to about 5-6 on the stove.
{psst...I *see* you. Can you see me? ;)}

Heat, uncovered, until one of the kernels pops.  (Do NOT stand with your face over the pot.)  Stay in the kitchen, but you can do other things while you're waiting, like melt 2 TBSP salted butter and set aside.

Once the kernel has popped, pour in the rest of the popcorn and cover with the lid.  Place the lid on the pot a little crooked so it is vented, and hold the handles using potholders.

Shake the pan frequently as the popcorn pops.  Once the popping has slowed to a couple seconds between pops, remove from heat and let stand a minute.  (You might hear a few more pops.)

Pour half of the popcorn into a large bowl.  Pour over half the butter, along with a pinch each of kosher and table salt.  Toss.  Add the remaining popcorn, butter, and salts.  Toss again.  Taste.  Add more salt if needed, but remember that the further into the bowl you get, the saltier it will become. :)

Perfecto popcorn.  You may never microwave again.

Chicken with Capers & Lemony Green Beans

Have you noticed that chicken breasts are about the size of the state of Rhode Island these days?  I'm not talking the state on a map, but the *actual* state.  Something about that is very creepy to me.  Not to mention, it's hard to flavor a chicken breast that is 5 inches thick, and difficult to keep the outside from burning to a crisp by the time the inside is cooked.

Chicken rant over.

Here's a little recipe inspired by BHG.com.  Their version calls for bread crumbs, which I swapped out for flour, and it calls for no butter, which I swapped out for, um, butter.

You might have noticed that I like easy for weeknight dinners...easy is good.  Easy gives me more time to eat cookies...and more time to make them.  But, easy also has to TASTE GOOD.  And this does.  I hope you like it.

 
Chicken with Capers & Lemony Green Beans
{serves 3-4}

2-3 boneless. skinless chicken breasts (I like the organic, all-natural variety)
1 & 1/2 TBSP Dijon mustard
1/3 cup unbleached, all-purpose flour
kosher salt
freshly ground black pepper
olive oil
4 (or so) cups fresh green beans, trimmed
1 & 1/2 TBSP butter, divided
2 lemons, 1 sliced, 1 juiced
1 heaping TBSP capers

Place the chicken breast on a cutting board and cover with plastic wrap.  Flatten with a mallet or a rolling pin, until thinned.  Slice across the width of each breast, making two pieces.

Rub the chicken on both sides with the Dijon mustard.  Place the flour in a shallow dish; I used a baking pan...

Toss the flour with a large pinch of salt and freshly ground pepper.  Add in the chicken pieces, one at a time,  coat with flour, shake off excess and set aside.

Heat some olive oil in a skillet over medium heat. Add the chicken and cook for 4 minutes on each side, or until cooked through.  Place one or two pieces on each plate and set aside.

Add a bit more olive oil to the pan, then add the trimmed green beans.  Season with a pinch of salt and freshly ground pepper.  Cook, stirring frequently for 3 minutes.  Add the lemon slices and 1/2 TBSP butter, toss, and cook one minute more.  Remove to plates.

Add the 1 tablespoon butter to the pan along with the lemon juice and capers.  Cook until the butter melts and the sauce is warm.  Spoon over the chicken.

The potatoes?  Well, let me tell you about those.  They're difficult.  You may not want to invest the time.
The recipe is here. ;)

Pasta with Garlicky White Beans & Tomatoes

There are a few things I *always* have in the pantry.  Pasta, beans, garlic, and well, Nutella, but I left that out here.

The creamy sauce is actually made from beans and it's so quick and easy, it's perfect for a weeknight dinner.  Or, add a glass of wine, and it's perfect for a weekEND dinner. ;)

Pasta with Garlicky White Beans & Tomatoes
{serves 4, adapted from BHG.com}

8 ounces penne (or other tube-shaped pasta)
1 (19oz) can cannellini beans, rinsed and drained
1/2 cup chicken broth
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, plus a few turns
olive oil
4 cloves garlic, minced
1 pint grape tomatoes
1 tsp. dried rosemary (or 2 tsp. fresh)
1/4 cup chopped fresh flat-leaf parsley, plus more for sprinkling

Cook the pasta in salted boiling water according to package directions.  Meanwhile, in a food processor, blend 3/4 of the beans, chicken broth, 1/2 teaspoon kosher salt and a few turns of black pepper.  Set aside.

Once the pasta is cooked, drain and return to the pot.  Add the bean puree and place over low heat.

Heat some olive oil in a skillet over medium heat.  Add the garlic and cook, stirring, for 30 seconds-1 minute.  Add the tomatoes and rosemary, stir and cook for an additional 1 minute.  Add in the remaining beans, salt, pepper and 1/4 cup parsley; cook until heated through.

Add the tomato mixture to the pasta and toss.  Serve immediately, garnish with more parsley if desired.

DIY Tostada Shells

Maybe this is the silliest blog post ever....and maybe I'm the last person on earth to realize this, but did you know that you can make tostada shells at home?  And they're easy?

Tostadas are a staple around here.  They're easy, cheap, and everyone in the house loves them.  We usually just top ours with refried (pinto or black) beans and cheese (cheddar or monterey jack).  Then on top of that goes the fixin's: pico, salsa, sour cream, guacamole...whatever we have on hand.

Well, my beloved grocery store stopped carrying the regular tostada shells and started carrying a new brand.  One with 15 ingredients and 2 kinds of food coloring.  I know this sounds strange coming from a woman with 30 bottles of food coloring in her cabinet (and 6 in reserves), but I don't NEED food coloring in my tostada shells, thank you very much.  I fulfill that daily requirement in cookies.

Anyhoo....I started making my own.  Here's what you'll want to do:

1. Grab some corn tortillas.

2. Put some oil in a pan, about 1/4 to 1/2" high.  I'm using grapeseed here, but you could use vegetable oil or canola oil.  I'd avoid olive oil since it will smoke.

3. Heat up the oil, then add the tortillas one by one.  You'll want to see bubbles of oil around the edges when you plop one in.

4.  Use tongs to flip the tortilla back and forth....every 30 seconds or so, until crispy on both sides.  Once crispy, place on a dish towel and blot excess oil.

5. Sprinkle on some coarse salt. Repeat with the rest of the tortillas, stacking them as you go.

That's it!  And guess what?  These are so much prettier that the ones in the box, and (shocker!) taste better, too!

{Make a few extra and place in a zip top bag in the pantry.}

Do you make your own tostada shells?

Southwestern Club Wraps

Ever since my friend Lori from Recipe Girl pinned these bacon & guacamole sandwiches on Pinterest, I have not been able to get the combination out of my mind.

We love all kinds of sandwiches and wraps around here...and this is perfect for a quick dinner.

{Of course, if you're a food blogger and will be taking pictures of it for all the internets to see, you may want to serve it with something besides tortilla chips to add a little color to the plate.} ;)

Let's talk Guacamole:  I LOVE fresh guacamole, but if I'm making sandwiches or wraps, I use the store-bought kind.  I'm lucky enough that my grocery store has a freshly-made guacamole bar...oh yes.  Pictured here is Wholly Guacamole...you'll find it in the meat or produce section.

{And yes, I use my Valentine dish towels year-round.}

And, I happen to be a little crazy for cilantro.  If you don't care for it (and that makes me sad), please feel free to leave it off.


Southwestern Club Wraps
{serves 4}

Roasted Turkey Breast Tenderloins
1/2 teaspoon chile powder
1 (15 oz) can black beans
1/4 teaspoon cumin
kosher salt
freshly ground black pepper
8 slices bacon
4 large tortillas (I used jalapeno cheddar flavor)
guacamole
cilantro
baby spinach leaves

Prepare the turkey tenderloins as directed in the link above, adding 1/2 teaspoon chile powder to the salt and pepper for seasoning. (Make the turkey earlier in the day, or the day before, to make things super quick.)

While the turkey is roasting, drain and rinse the black beans.  Toss with the cumin and salt and pepper.  Cover and refrigerate.

Cook up some bacon.  {I know you know what bacon looks like...sometimes I just like to look at it.}  Once crispy, drain on paper towels and set aside.

When the turkey has rested and cooled a bit, slice thinly.  (You won't use all of the turkey, so reserve the rest for sandwiches and quesadillas later in the week.)

Build your quesadillas as follows...just eyeball amounts to suit your own tastes.

1. spread guacamole down the center of the tortilla,
2. add beans (adding on top of the guac will help keep them from falling out.),
3. add cilantro,
4. top with slices of roasted turkey,
5. add 2 slices of bacon,
6. top with baby spinach,
7. roll, slice, and devour.

Do YOU like sandwiches and wraps for dinner?

Food from Her Frontier...

Hey!  Welcome to Bake at 350 goes SAVORY if this is your first time here (and even if it's not)!  Yes, we take a break from eating cookies now and again.

Today, I MUST tell you about the Pioneer Woman's new book:

The Pioneer Woman Cooks: Food From My Frontier

Let's start with this.  I want to make every.single.recipe in it.  Every one.

Let me show you...

Yes, please.

Not only is the book filled with incredible recipes and beautiful photography, it's also filled with Ree's humor and more glimpses into life on the ranch.

Cowboys, horses, and lots of beautiful Oklahoma Sky.  (This OU grad loves that part.)

Right after I received the book, I found kiddo curled up on the couch reading it.  "Picking out some recipes to try?" I asked.  "No," he said, "just reading the stories."  I love that.  It's not just a cookbook...it's a treasure.


{Side note, do you ever look at the inside of book jackets?  I love the hard cover of this book.  Sometimes I think I'll take all book jackets off of my books.  Is that weird?}


Here's what we made tonight:

Oh yeah, babe.  Beef & Bean Burritos.  They were a HUGE hit with my cowboys...and this cowgirl...and they were easy to make, too!  {PS...that's my picture...Ree's is much prettier. :)}

You know what?  I think you need a copy.  Yes, YOU!

{OK...one of you.}

To Enter: Leave a comment on this post telling me where you normally purchase your cookbooks...Amazon, Barnes & Noble, local bookshop, Target...?

Enter through midnight March 31st.  US residents only, please.
Good luck & happy trails! ;)

***giveaway closed. congrats, kristine!***

---

{If you want to subscribe to the Bake at 350 Goes SAVORY, just click the little "subscribe" link on the top right-hand side. These posts don't show up in the regular Bake at 350 feed so as not to interrupt the sugar.}

Mini Tamale Pies...and they're light, too!

Are you like me?  Do you always have cans of beans and tomatoes in the pantry?

Well, get ready to use them in this quick, easy, LIGHT recipe...our entire family loved it!

You'll also need polenta.  But, you don't have to make it.  Look for it in a tube, like this...

...right in your produce section.  I used this green chile & cilantro version, but plain is fine, too.  you'll only use half of this tube.

{Side note: polenta slices cooked up in a little oil topped with sour cream and pico?  Yummy and quick lunch.}

 
*mini* Tamale Pies

 {serves 4, adapted from Everyday Food Light}

vegetable oil
1 bunch green onions, sliced, green & white parts separated
2 garlic cloves, minced
kosher salt
freshly ground black pepper
1 (15 oz) can pinto beans  (rinsed and drained)
1 (15 oz) can black beans (rinsed and drained)
1 (14.5 oz) can diced tomatoes
1/4 cup water
1/2 (16 oz) tube green chile & cilantro polenta, sliced into 4 rounds (plain is fine, too)
1/2 cup packed fresh cilantro, plus more for serving
1/4 tsp. Tabasco
3/4 cup grated Pepper Jack cheese
pico de gallo
sour cream
tortilla chips

Preheat oven to 400.

Brush four 10-12 ounce oven-proof ramekins with oil.  Place on a cookie sheet and set aside.

Heat a little oil in a skillet over medium heat.  Add the  white parts of the green onions and the garlic along with some coarse salt and black pepper.  Cook, stirring constantly, about 1 minute. Add the pinto and black beans.  Add about 3/4 of the can of tomatoes (reserve the rest for another use).  Add the water.  Stir and bring to a boil.  Mash about 1/4 of the mixture while in the pan.  Reduce to a simmer and cook until thickened, about 15 minutes.

Meanwhile, place one polenta slice in each ramekin. 

Remove the bean mixture from the heat and stir in the green parts of the green onions (reserve a bit for garnish), cilantro and Tabasco.  Season with salt and pepper, then taste to check seasonings.  Add more as needed.

Spoon the bean and tomato mixture on top of the polenta.  Top each with the cheese.  Bake for 15-20 minutes, or until bubbly.  Let the ramekins sit for 10 minutes before serving.

Serve with pico de gallo, sour cream, Tabasco, more cilantro and tortilla chips.

Don't you just want to dig right in??!?