Muffuletta Pizza Rolls

May 14, 2016 by

If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.

Ingredients

  • 1 roll of pizza dough
  • 1 pack provolone cheese, sliced
  • 1 cup olive spread
  • 1 cup grated cheese of your choice
  • 9 slices Genoa salami
  • 9 slices chicken breast
  • 4 slices Capicola
  • 2 Roma tomatoes
  • ½ small onion (sliced)
  • 1/4 cup extra virgin olive oil
  • 1 tsp Italian seasonings, dried

Instructions

  1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
  2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.
    Muffuletta Pizza Rolls
     
    If you like Muffuletta’s then you will love these Muffuletta Pizza Rolls. If you don’t care for olive spread don’t bother this recipe.
    Recipe type: sandwich
    Ingredients
    • 1 roll of pizza dough
    • 1 pack provolone cheese, sliced
    • 1 cup olive spread
    • 1 cup grated cheese of your choice
    • 9 slices Genoa salami
    • 9 slices chicken breast
    • 4 slices Capicola
    • 2 Roma tomatoes
    • ½ small onion (sliced)
    • ¼ cup extra virgin olive oil
    • 1 tsp Italian seasonings, dried
    Instructions
    1. Preheat oven to 375 degrees. If you like the olive spread with small pieces, give it a swirl in you kitchen aid machine. I don’t mind mine chunky so I left it just like that straight out of the jar. Roll dough out and slightly stretch it with your hands. Place olive spread on top of dough, top with the meat, sliced tomato and sliced onion. Sprinkle the Italian seasoning on the tomatoes. Now top with the Provolone cheese and the grated cheese.
    2. Roll dough up and cut into about 2 inch rolls. You should get 9 rolls if you like it thicker slice in 2 inch rolls. Place the rolls on a greased cookie sheet, baste the rolls with olive oil (from the jar of the olive spread). Top off with the rest of the grated cheese. Bake at 375 degrees for about 30-35 minutes until golden brown and dough is cooked.

 

 

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One Pot Pasta

May 9, 2016 by

One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish.  Great for a weeknight evening dinner, it’s fast and tasty.

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Preparation:

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.
    One Pot Pasta
     
    One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish. Great for a weeknight evening dinner, it’s fast and tasty.
    Ingredients
    • 2 tbsp Olive Oil
    • 1 Diced Chicken Breasts
    • 3 Chorizo sausage
    • 2 Garlic, minced
    • ½ Onion
    • ½ Red Bell Pepper
    • ½ Green Bell Pepper
    • 2 cups of Mushrooms
    • ½ box linguine
    • 1 box of Chicken broth (5 cups)
    • ½ cup Heavy Cream
    • 1 cup Shredded Parmesan
    • 2 tbsp Cajun Seasoning
    Instructions
    1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
    2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
    3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.

 

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Boerenkool Stamppot

Apr 24, 2016 by

Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

Ingredients:

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Preparations:

Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.

Take the smoked sausage out of the pan. drain and mash the kale and potatoes.  Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.

Boerenkool Stamppot
 
Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture. This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me. At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;). At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter. This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.
Cuisine: Dutch
Ingredients
  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • ½ cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon
Instructions
  1. Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
  2. Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.

 

 

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Sweet Potato Quiche Crust

Apr 19, 2016 by

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Ingredients:
2 medium sweet potatoes
1 tsp canola oil
1 (5-ounce) bag baby spinach
1/2 Vidallia Sweet Onion
1/2 cup 2% milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
 
Preparation:
 
1. Preheat the oven to 350°, then peel and slice sweet potatoes.  Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.

Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.

 

 

Sweet Potato Quiche Crust
 
Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier ?
Ingredients
  • 2 medium sweet potatoes
  • 1 tsp canola oil
  • 1 (5-ounce) bag baby spinach
  • ½ Vidallia Sweet Onion
  • ½ cup 2% milk
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled
Instructions
  1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.
  2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.
  3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  4. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.
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Poffertjes (Dutch Mini Pancakes)

Apr 17, 2016 by

I did not realize till most recently that “poffertjes” is a typical Dutch dish. You can’t find the poffertjes pan here in the USA.  I did find something similar like a poffertjes pan in my local China shop  this takoyaki pan, which is a good substitute for a poffertjes pan.

Ingredients

  • 2 cups of flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 ½ cup milk
  • 1 tbsp yeast
  • 1 egg
  • butter
  • white powdered sugar

Instructions

  1. Warm the milk till it’s about 110F add the yeast and 1 tbsp sugar. Wait till the milk mix is bubbly.
  2. Add the salt and an egg to the flour. When the milk yeast mix is bubbly add to the flour and stir. whisk until you’ve reached a smooth batter. Put in a 150F oven and let it rise for about ½ hour. Pour the batter in a squirt bottle.
  3. Heat the poffertjes pan on medium high (I don’t have one, but this one will do) add some butter and squirt the holes half way full. Flip the ‘poffertjes’ after about one minute, or until golden brown. Sprinkle with powdered sugar and some butter if you like.

 

Poffertjes (Dutch Mini Pancakes)
 
I did not realize till most recently that “poffertjes” is a typical Dutch dish. You can’t find the poffertjes pan here in the USA. I did find something similar like a poffertjes pan in my local China shop this takoyaki pan, which is a good substitute for a poffertjes pan.
Recipe type: Breakfast/Snack
Cuisine: Dutch
Ingredients
  • 2 cups of flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 ½ cup milk
  • 1 tbsp yeast
  • 1 egg
  • butter
  • white powdered sugar
Instructions
  1. Warm the milk till it’s about 110F add the yeast and 1 tbsp sugar. Wait till the milk mix is bubbly.
  2. Add the salt and an egg to the flour. When the milk yeast mix is bubbly add to the flour and stir. whisk until you’ve reached a smooth batter. Put in a 150F oven and let it rise for about ½ hour. Pour the batter in a squirt bottle.
  3. Heat the poffertjes pan on medium high (I don’t have one, but this one will do) add some butter and squirt the holes half way full. Flip the ‘poffertjes’ after about one minute, or until golden brown. Sprinkle with powdered sugar and some butter if you like.

 

 

 

 

 

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Green bean Casserole

Mar 28, 2016 by

Saw this Green Bean Casserole recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish, but it can be if you leave the half and half out and just use broth ;).

Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F. Bring a gallon of water and 2 tablespoons of salt to a boil. Clean and cut the ends of the beans.  Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander.
  2. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  3. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
Green bean Casserole
 
Prep time
Cook time
Total time
 
Saw this recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish but it can be if you leave the half and half out and just use broth ;). But for the holiday's I'd rater make this version except change the onion recipe these onions did not come out "crispy" I either have to make my own fried onions or use French's fried onions.
Author:
Recipe type: Dinner/Holiday
Cuisine: American
Serves: 6
Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F.
  2. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander.
  3. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  4. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
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Stuffed Bell Peppers

Mar 25, 2016 by

 

I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.

Ingredients:

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

 

Preparation:

Cook the brown rice according package instructions.  Cooking brown rice takes twice as long as white rice. I used 2  cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.

While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.

While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.

I had enough leftover ground beef mixture to make quesadilla’s the next day.


Stuffed Bell Peppers
 
I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.
Ingredients
  • 3-5 bell peppers
  • ½ lb ground beef (93%)
  • 1 cup onion – diced
  • ½ can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • ½ Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • ½cup Mexican cheese
  • Guacamole
  • Sour Cream
Instructions
  1. Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.
  2. While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
  3. While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
  4. Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
  5. I had enough leftover ground beef mixture to make quesadilla’s the next day.

 

 

 

 

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Chipotle Guacomole

Mar 25, 2016 by

Chipotle posted their recipe for Guacamole. It’s so easy. I need to stop overthinking about the ingredients of those chain restaurants. Usually their dishes do not need a lot ingredients.

Ingredients:

  • 2 ripe avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • 1/4 cup purple onion (finely chopped)
  • 1/2 jalapeño, including seeds if you like it spicy (finely chopped)
  • 1/4 tsp kosher salt

Preparations:

Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.  Chop the cilantro and cut the avocado in half.

Remove the pit (carefully!)  Scoop the avocados and place in a medium bowl.

Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.  Chop the jalapeño and the purple onion Fold in the remaining ingredients and mix well.  Add the lime juice. Taste the guacamole (over and over) and adjust seasoning if necessary.

Below is Chipotle’s video clip

 

Chipotle Guacomole
 
Prep time
Total time
 
Chipotle posted their recipe for Guacamole. It’s so easy. I need to stop overthinking about the ingredients of those chain restaurants. Usually their dishes do not need a lot ingredients.
Ingredients
  • 2 ripe avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • ¼ cup purple onion (finely chopped)
  • ½ jalapeño, including seeds if you like it spicy (finely chopped)
  • ¼ tsp kosher salt
Instructions
  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside. Chop the cilantro and cut the avocado in half.
  2. Remove the pit (carefully!) Scoop the avocados and place in a medium bowl.
  3. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  4. Chop the jalapeño and the purple onion Fold in the remaining ingredients and mix well. Add the lime juice. Taste the guacamole (over and over) and adjust seasoning if necessary.

 

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Slavink

Feb 29, 2016 by

Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation  slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).

Ingredients:

2 slices of bread
2 tbsp milk
½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
1 egg
½ cup of bread crumbs
1 small onion, minced
½ tsp salt
½ tsp curry powder
½ tsp nutmeg
½ tsp chili paste or pepper
5 slices of bacon cut in half
½ stick of butter or margarine

Preparation:

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides on med high. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min. 

Slavink
 
Prep time
Cook time
Total time
 
Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon, and cooked in butter or margarine. The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation of a slavink. The term "slavink" loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").
Cuisine: Dutch
Ingredients
  • 2 slices of bread
  • 2 tbsp milk
  • ½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • 5 slices of bacon cut in half
  • ½ stick of butter or margarine
Instructions
  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min.

 

 

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Loempia

Feb 15, 2016 by

Loempia is similar like a spring roll, deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. and are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.

Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder.
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and fry the loempia till golden brown.

Loempia
 
Prep time
Cook time
Total time
 
In the Netherlands spring rolls are known as loempia, and are deep-fried or sometimes baked. They have been introduced by immigrants from Indonesia. Loempia's are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia's. Most of the time loempia's are eaten as an appetizer or a snack.
Recipe type: Appetizer/Snack
Cuisine: Indonesian
Ingredients
  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins
Instructions
  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder. .
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and deep fry the loempia till golden brown.

 

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Roasted Tomatillo Salsa

Dec 27, 2015 by

Can’t go without a Salsa. Tomatillo Salsa Verde (green) is one of my favorites for the Chipotle Burrito Bowl.

Ingredients:

6 husked and rinsed Tomatillos
3 garlic cloves
1 small chopped red onion
bunch cilantro
salt

Preparation:

Set the oven on broil.  Wash and husked the tomatillos, chop in half and put on a baking sheet.  Chop the onion and peel the garlic cloves. Add to the baking sheet. Broil for about 8 minutes. Scrape the tomatillos and any juices into a food processor or blender.  Puree until thickened and smooth. Add the Cilantro to the food processor and pulse. Season with salt.

 

Tomatillo Salsa Verde
 
Prep time
Cook time
Total time
 
Can't go without a Salsa. Tomatillo Salsa Verde is one of my favorites for Chipotle Burrito Bowl.
Author:
Recipe type: Condiment
Cuisine: TexMex
Ingredients
  • 6 husked and rinsed Tomatillos
  • 3 garlic cloves
  • 1 small chopped red onion
  • bunch cilantro
  • salt
Instructions
  1. Set the oven on broil. Wash and husked the tomatillos, chop in half and put on a baking sheet. Chop the onion and peel the garlic cloves. Add to the baking sheet. Broil for about 8 minutes. Scrape the tomatillos and any juices into a food processor or blender. Puree until thickened and smooth. Add the Cilantro to the food processor and pulse. Season with salt.

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Chipotle Barbacoa

Dec 27, 2015 by

 
Another dish from Chipotle for the Chipotle Burrito or Chipotle Burrito Bowl, is Chipotle’s Barbacoa. Barbacoa loosely translated means BBQ. Traditional Mexican Barbacoa, essentially steams and smokes the meat at the same time, resulting in a moist and flavorful meat.
 
Ingredients:
 2 tsp sea salt
3 lb chuck roast
2 tbsp olive oil
2 bay leaves

For The Sauce:
1/4 cup apple cider vinegar
1 tbsp crushed garlic cloves
4 tsp ground cumin
1 tbsp dried oregano
1 tsp ground black pepper
2 cloves
4 chipotle peppers (from a can, packed in adobo sauce)
1 tbsp adobo sauce (from the chipotle pepper can)
1 cup water
¼ cup lime juice
1 tbsp chicken base

 

Preparation:

In the food processor combine the sauce ingredients.  Blend until smooth.  Set aside.

Warm a cast iron skillet over medium high heat. Add the olive oil.  Sprinkle all sides of the beef with salt. Cut the roast in chunks. Sear all sides of the beef.  Once all sides are seared, place beef into a slow cooker.  Set slow cooker temperature to high.  Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce.  Cover and cook for another hour.  Add this to your Chipotle Burrito bowl or Chipotle Burrito.

Chipotle Barbacoa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: CopyCat
Cuisine: TexMex
Ingredients
  • 2 tsp sea salt
  • 3 lb chuck roast
  • 2 tbsp olive oil
  • 2 bay leaves
ForThe Sauce
  • ¼ cup apple cider vinegar
  • 1 tbsp garlic cloves
  • 4 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground black pepper
  • 2 cloves
  • 4 chipotle peppers (from a can, packed in adobo sauce)
  • 1 tablespoon adobo sauce (from the chipotle pepper can)
  • 1 cup water
  • ¼ cup lime juice
  • 1 tbsp chicken base
Instructions
  1. In the food processor combine the sauce ingredients. Blend until smooth. Set aside.
  2. Cut the roast in chunks. Sprinkle all sides of the beef with salt. Warm a cast iron skillet over medium high heat. Add the olive oil. Sear all sides of the beef. Once all sides are seared, place beef into a slow cooker. Set slow cooker temperature to high. Pour the sauce over the beef, add the bay leaves. Cook for 5-6 hours on high (or 8 hours on low) covered.
  3. After about 5 hours (or 7 hours on low) shred beef using 2 forks to pull it apart. Stir the shredded beef into the sauce. Cover and cook for another hour. Add this to your Chipotle Burrito bowl or Chipotle Burrito.

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