Steak and Brie Sandwich

1 cup mayonnaise
1 tbsp. white vinegar (balsamic will do, so will apple cider)
1 tsp. lemon zest
1 tbsp. fresh thyme, minced
Kosher Salt
Fresh ground pepper
1 - 1 1/2 lbs. lean steak (top sirloin or tenderloin)
1 1/2 tbsps. butter
Red or yellow onions slices (you can use them raw or saute them in the pan juices)
3-4 sandwich rolls

4 oz. brie cheese, cut into slices
3-4 crisp leafy green lettuce leaves
Tomato slices

In a small bowl, combine the first four ingredients - I forgot to put my lemon in with these cast of characters, so I went ahead and drew one in there, howdya like it?? ;)

 Stir well and set aside

Heat the butter in a large pan, add the steak meat, salt and pepper, cook until desired doneness is reached.  Remove from pan and cover.  This is where you add the onions slices if you want them cooked.
Add 1 tbsp. of olive or canola oil to the steak juices, under medium heat add the onions, stirs occasionally until they're tender, translucent and carmelized.

Turn the broiler onto high heat.  Slice the sandwich rolls in half (if they aren't already) and spread the bottom half of each roll with the mayonnaise spread.  Take two or three slices of the Brie cheese and place on the top half of each roll.

Place the sandwiches open-faced onto a pan and place the pan under the broiler for 3-5 minutes (don't step away too far - I use a timer to keep me close by).  If the bread is toasted to your liking before time is up, by all means, please take it out.  Gently spread the Brie cheese with a butter knife.

Top each bottom half with the onions, meat, tomatoes and lettuce.  Place the roll tops on each sandwich.  Serve immediately.

Ever in the mood for a juicy steak sandwich?  I searched the internet high and low and came up with this sandwich which ended up being a culmination of several recipes.   I used the same spread from my Monster Clubs (the best spread ever - tangy and creamy).  The toasted rolls make such a big difference in taste.  Very savory and tasty and it definitely hit the spot.  Wasn't hard to make and it probably took me less than 45 minutes to make.  Hubby devoured them and I have to admit, so did I :)  Yay for a good, juicy steak sandwich!

Have a blessed week and remember to savor every moment!

Rosemary-Garlic Roast Beef and Potatoes

1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh rosemary leaves
6 garlic cloves, minced
1 tsp. finely grated lime or lemon zest
Coarse salt and ground pepper
1 top round beef roast (3 pounds), trimmed and tied -ooops, forgot to tie it :/
2 lbs. small potatoes, halved or quartered if large (I also added a can of diced potatoes because I didn't have enough of the large ones)

Preheat oven to 400 degrees.

In a small bowl; stir together 3 tablespoons oil, rosemary, garlic, and lime zest; season with salt and pepper.

In a large ovenproof skillet, heat 1 tablespoon oil over medium-high heat.  pat beef dry and add to skillet.  Increase heat to high and cook.

Turn with tongs, until beef is browned on all sides, about 10 minutes.

Brush or spoon rosemary mixture all over roast

Place in oven.  Roast 20 minutes

Remove from oven and place potatoes around roast, tossing in pan juices.  Roast until potatoes are tender and beef is medium-rare, 30 to 35 minutes.  Transfer roast to a cutting board, loosely tent with foil and let rest 10 minutes

Toss potatoes with pan juices, tent with foil again until ready to serve.

Thinly slice meat against the grain and serve with potatoes.

This recipe was adapted from www.marthastewart.com The original recipe used horseradish with this recipe, I opted not to make it)

There's just something about potatoes roasted in meat juices!  That is always a hit in our family.  I wished I had remembered to tie the roast as directed  but air-head me forgot.  I wish that it had been a little more rare so next time I'm going to brown it for 5 minutes on each side (instead of 10) and  roast it for possibly around 30 minutes total (including with the potatoes).  I also served the meat and potatoes with my delicious Burst in Your Mouth Baked Tomatoes.  A perfect combination, a satisfied family and plenty of leftovers.  So, what are your dinner plans for the weekend?  Well, have a super-duper weekend and remember to savor every moment!

Four Day Weekend for Me!

Spent most of the day with my daughter at her new house . . . . 

and with my grandson. 

LUNCH

Spicy Garlic Shrimp Pasta, Salad and a luscious roll from the

Montana Plains Bakery (local family owned bakery)

I'm having a four day weekend.  Our office is forced to vacate the building two days before commencement.  The first and second floors are used for commencement personnel where my office is located (2nd floor).   The big giant room as well as the Head Coaches conference room and his office are used and reserved for the special speaker and his entourage (in this case the Secret Service because our guest speak is Mitt Romney) as well as the Chancellor and his entourage.  I can envision the Secret Service guys sitting at my desk which is located just outside the head coach's office spinning around and playing paper football.  haha!!  They have all been in our building since last week and as it gets closer to commencement, security gets tighter and tighter and to make it easier on them, it it best if we not be in the office and in their way.  

Spent my first day with my daughter, Elise, (whom I miss very much) along with my grandson (her nephew) this time at her home.  She was more than happy to spend her only day off with us especially since she hasn't been able to spend time with him in quite a while.  Her dad, my hubby was over there too only to setup her stack-able washer and dryer which he successfully did.  What would our daughter do without his help?!! :)  

We took my grandson out back on her large deck and played for a good solid hour.  She started to sweep some leaf debris off the deck and he decided to play with the broomstick which is one of his favorite things to play with.  One minute he can be sweeping and cleaning and the other minute turn into a Fighting Jedi Master!  He is full of energy as you can imagine for an almost two year old, he also has a bright and friendly disposition.   He brings SO much joy into our lives, I love him and squeeze him and cuddle him and never want to let him go.  He gave me a kiss just before he left with his mom......precious!!!

 

I offered to cook lunch for Elise and I instead of going out - which I had fun doing (as you can imagine), in her new kitchen, new pots and stove.  I cooked a favorite of ours (Spicy Garlic Shrimp Pasta) and served it with an Arugula Spinach Salad topped with Raspberry Vinaigrette Dressing accompanied with the best dinner rolls this side of the Blue Ridge Mountains.  

After my lunch and after my grandson had left, Elise and I went to the matinee and watched the Avengers.  An action packed, super hero film and although the WHOLE country loves it, I was a bit bored although fun to watch at times.  I just don't get into those kinds of movies, so yes, I guess I'm an old fogie.

Since the theater is in the mall, you can guess what we did afterwards??  SHOPPING!!  Well, she spent the money I didn't.  I just wanted to take her to Macy's because I knew they were having a sale, so I took straight to the the Martha Stewart kitchen gadget collection....fun!!!!  

I'm on my second day of my break and it feels like a Saturday but it's only Friday and that's good thing :)  I just cooked a big breakfast for hubby and my MIA.  After blogging, I need to hit the yard and do some mowing and planting....I hope.  Wish I had Sweet Pea doing my lawn!! ;)

Have a fantastic weekend, for those of you fortunate enough to still have your moms, give her a big squeeze and a hug.  Enjoy whatever time you have with her and remember to savor every moment!

Lost My Favorite Blog List

 I just changed my blog. . . . again and while I was in the middle making the changes, I lost my blog list :(  It will take me a while to get my list back up so bear with me.  I enjoy reading everybody's posts, y'all are so talented and inspiring!!  Have a super week and don't forget to savor every moment!

Flautas (Flutes)

6 links of Chorizo (remove the casings)
3 Idaho potatoes
10 corn tortillas (taco, small size)
10 flour tortillas (taco, small size)
Salt & Pepper
Toothpicks
Oil for deep frying
Paper towels

 Cook the Chorizo in a large skillet, cut it up into small piece

In the meantime, take the potatoes and peel them

Stir the Chorizo then dice the potatoes

Remove the Chorizo from the pan and place it on a large pan lined with paper towels.  Use as many paper towels as needed to absorb most of the grease from the Chorizo, return to pan

Stir the potatoes into the pan with the Chorizo, over med-low heat cover and let simmer about 30 minutes, stirring occasionally.  In the meantime, heat the tortillas just enough to get them warm and pliable.

Place a serving spoon ful of the Chorizo and potato mixture into a warmed tortilla.  Fold over and roll it into a flute.  Pin with several toothpicks.  Repeat process until all the mixture is used up.  Heat up around 3 inches of oil in a medium skillet

When the oil is hot enough (almost smokey) very gently add the Flautas.  Deep fry until they're golden brown.  Repeat the process until the Flautas are all cooked.

Place on a platter with your favorite sides (Salsa, Refried Beans, etc.,)

What a wonderful day as kids it was going to be when our morning started off with Chorizo and papas (Mexican sausage and potatoes).  My mom often made Chorizo with papas but she never cooked them as Flautas.  When I saw Marcela Valladolid make them in her show, Mexican Made Easy, I knew immediately that's what I wanted to make today.  I served them with some Refried Beans, and Salsa.  

What a treat these Flautas were.  They have always, always been my favorite.  When my mom took us to a restaurant in Juarez, MX we would always order Flautas, the kind with carne asada, with lots of guacamole with a kick.  Yum!!  These were very tasty and we enjoyed them immensely!!  I'm hoping you're having a wonderful weekend so far.  Go out and look at the Super Moon tonight and take lots of pictures.  I don't think we'll be able to see it because of the clouds, we'll just have to wait and see.  Have a great rest of the weekend and remember to savor every moment!!

Selena who?

  10 some years removed from my Mexican/TexMex roots, I had lost touch of a lot of what was going on back home.  When I flew to El Paso to visit with my ailing mom, one of the first things my sister asked me was if I had heard about "Selena"???  With a puzzled look on my face and having no idea who she was talking about I asked, "Selena who?"  She continued to tell me how big of a Tejano singer Selena was and how everybody in the Hispanic community loved and adored her.  Selena had just been shot the day before.  This was 17 years ago, about a month before my mom passed away.  So while in El Paso the news stands, television news stations were flooded with Selena's life and death.  I had no choice but to learn all about her.  I was at my mom's bedside when my sister broke the news to her and even my mom's eyebrows raised being shocked by the news.  So long story short,  I gradually became a fan of Selena, especially when the movie, "Selena" came out.  J-Lo did an excellent job portraying Selena's personality and music.  So whenever I listen to my Selena CD, I think of my mom and my Hispanic heritage.  I decided to post this video of Selena singing one of my favorite song that hit the charts.  It's a fun song to dance to and be silly with especially if you're in the house by yourself doing some cleaning or cooking up your Fiesta feast in the kitchen, young and old seem to enjoy this festive song.  Turn the volume up and let's have some fun!!  

It's Cinco de Mayo baby!!  Feliz Cinco de Mayo!!!

Don't forget to enter any of your Mexican/TexMex in my Fiesta linky party that ends Sunday, Seis de Mayo at midnight 

Out in the West Texas Town of . . . .

(click on image for closer view)

A scrapbook of El Paso, where I grew up as well as some other favorite spots.  Many people believe El Paso is small, western town with one main street, one hotel, one post office and one tumbleweed ;)  Last I read the U.S. Census says the population of El Paso was almost 700,000.  I was shocked, I thought there'd be more.

Picture starting from the top, LtoR:

• San Jacinto Plaza (downtown park) where alligators lived in a man-made pond.  Great attraction especially for us kids and yes, there were real alligators!
• An El Paso, TX postcard
• Cowboy boots - El Paso is the mecca of cowboy boots in my opinion and can you believe I still don't own a pair??
• The view of El Paso from Franklin Mountain's "Scenic Drive"  I love the view at night time!
• Skyline of El Paso Downtown, the city is about another 3 times bigger
• Home of UTEP Miners - the Sunbowl Stadium.  Miners are an FBS (DIV 1A) athletic program.  Seats over 50,000.
• The Plaza Theatre.  I remember going there during highschool to watch a reshowing of "Gone With the Wind".  It was captivating and so life like.  The only way to see the movie, in a big screen.
• The front view of my highschool, Austin High School.  Supreme Court Justice, Hon. Sandra Day O'Connor graduated from my highschool I believe in the mid-40's.
• 1966 NCAA Champions in Men's Basketball.  A movie was made about this team from Texas Western College (TWC)) because they were the first all African-American team that beat an all white team ( Univ. of Kentucky) for the  national championship.  The movie is "Glory Road"  TWC later became UTEP.
• Chicos Tacos is the first place all El Pasoans go to as soon as they arrive into town.  They have the best rolled tacos this side of the Pecos.
• First Baptist Church - at one time we lived only a block away from this church.  This is also where my hubby and I met :)
• Typical Spanish style home in El Paso. I miss seeing those
• Ft. Bliss, located in El Paso.  The GI population is a boost to El Paso economy.  If it weren't my hubby being stationed there, we would've never met!
• My favorite places to vacation growing up.  Cloudcroft and Ruidoso were full of pine trees, lakes and camp grounds.  I'll take them over the beach anytime.  Whitesands, is literally a playground of white sands for miles and miles and miles.  All sand no water and oughta be one of the 7 wonders of the world

So there you go, now you know a little bit about El Paso and the next time somebody mentions it being an old dusty, small Texas town, you can tell them otherwise.

• A Great blog and lots of pictures of El Paso and the desert southwest:  Texas Mountain Trail

• El Paso in Wikipedia

• Hubby's and my favorite movie, great chica-flic, watch it!  Fools Rush In

• Glory Road, the movie - Josh Lucas stars in it, that oughta make you wanna watch it ;)

Have a great rest of the week and remember to savor every moment!

Refried Beans

 

16 oz. pkg. pinto beans,

1/4 lb. salt pork

1 onion cut in half

1 small onion, diced

1 garlic clove minced

4 slices of bacon

Salt to taste

Follow the directions on the package of beans to soak them overnight if you'd like.  I'm following my mom's method who never soaked the beans but only cooked hers low and slow.  It took about four hours from the time I rinsed them to the time I took them off the heat. Seems like my mom cooked them all day but I think she started them early and then just kept them warm and ready to eat by lunch time.

So when you start cooking your beans on low heat, add the salt pork, the onion half and the garlic and let simmer for 3-4 hours until beans are tender.  Keep a close eye on it so that liquid does not get below the beans, always keep it above the beans.  I always have a large glass of water next to the stove to add to the beans as needed.  Add salt to your liking just be careful because the salt pork flavors it quite a bit.

So if it were up to me, I would stop here.  The beans are ready and I love eating them whole but I promised the hubster that I would make him refried beans.  So when the beans are done, remove from heat, remove the salt pork and the onion and set aside.  Reserve the liquid.

 Start frying the bacon. Render all the fat, then remove & keep the bacon meat for another recipe, save whatever bacon fat that came off the bacon.  Keep the skillet and grease on medium heat.

 Add the onions, saute and stir constantly until tender and translucent (do not burn it)

So, this is the part where my mom would be throwing fits if she saw me do this.  Instead of smashing the beans with a potato masher, I'm putting them in my mixer bowl. . . . . . for a reason. . . . . I used the paddle attachment for my mixer and mashed the beans that way, please don't hate me!

To the beans in the mixing bowl I added the sauteed onions, all the bacon fat from the cooked bacon.  I also added about a cup of the reserved bean liquid and paddled away with the mixer set on low.

 So I gave hubby a list of items I needed from the grocery store.  One of them was to get me some "Cacique" Mexican cheese.  I even added a picture of the Cacique cheese on the list to show him what it looked like.  This is what he came home with. . . . . , I didn't say anything, I know he tries and I'm thankful that he's willing to go above and beyond for me.  I can make this work.

After I mashed the beans I added a cup of the cheese and stirred some more.  Keep stirring and if it looks too dry as some more bean liquid.  Mix until it's almost a creamy consistency.  I didn't mind leaving some lumps, it gave it some texture which I like.

Finally, pour the bean mixture into a 2 qt. casserole dish.  Cover and place in a preheated 275 degree oven.  I wasn't in a hurry so I probably had them in the oven a good 1/2 hour.  The cheese melted perfectly!

These beans were a hit at our family gathering for even the "bean skeptic", she changed her mind and decided to have some afterall after her first bite.  These beans had a great flavor due to the salt pork and bacon, what a difference it makes.  I think my mom would like these too.  The only thing I'll add next time is some chili powder, these beans needed a little kick.

Happy Cinco de Mayo week and remember to savor every moment!