Pretty Food

Face Of The Day

2010-06-01T13:50:00.000-07:00

I was really proud of this face. I really was. I set out to use the unusual color combination in my shirt and I ended up surprising myself with the results. AND this held up in 96 degree weather ALL DAY!! Check the products!

This was me today, trying to match the colors in my shirt.

Foundation is Maybelline Super Stay in Cocoa

Eyeshadow are all colors from my pro-palette (above): yellow, aqua and purple

Eyeliner is L'oreal HIP Gel Eyeliner in Black ♥♥♥♥ this stuff!

Mascara is Maybelline Colossal Volume Express in Jet Black

Blush is HIP (forget the color name)

Lips are NYX Lipgloss

Ginger-Honey Marinated Flank Steak

2010-05-31T16:13:00.000-07:00

It is Memorial Day today and while most folks will be grilling ribs and chicken, maybe a brisket or two, I decided to marinate a flank steak, grill some pineapples and make a nice, cool dinner for today. My side dishes are Rachel Ray's Broccoli Cheddar Mashed Potatoes and a Pineapple Salsa.

I started with 2 pounds of flank steak. This cut is relatively inexpensive, however when cooked properly it yields a flavorful and tender steak. I marinated it at room temp, however, if you want to marinate this up to 24 hours ahead please place it in the refrigerator. Be sure to allow the steak to come to room temperature on the counter before grilling it.

Ginger-Honey Marinade

1 piece of ginger, peeled and thinly sliced
5 cloves of garlic, peeled and smashed
1/4 c sesame oil
2T honey
Freshly ground black pepper
Kosher salt

Combine all the ingredients in a gallon sized ziploc bag and mix well. I like a bag rather than a dish because I can really get the steak coated and rubbed all over without making a mess. Add the steak. Turn it every 15 minutes or so, making sure that all surfaces are coated with the marinade.

While the steak is marinating making your mashed potatoes. I love the simplicity of this recipe. It is quick and easy and oh so YUM!

Broccoli Cheddar Mashed Potatoes

1 1/2 pounds small potatoes (recommended: Yukon Gold)
1 small head broccoli
1 cup whole milk
2 T butter
1 1/2 c shredded Sharp Cheddar Cheese
Salt and freshly ground black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

CHANGES: I added a dollop of homemade Garlic Butter to the water with the broccoli and potatoes for a little extra flavoring!

Pineapple Salsa

I think salsa is prolly a strong word for this quick mix of grilled pineapple and avocado. Make sure your pineapple is really sweet. I got a very nice container of fresh pineapple spears from Costco this week and they were divine! I grilled them lightly on the grill, just enough to get some grillmarks and a hint of smokiness.

Dice the pineapple and 2 avocados. Make sure your avocados are on THIS side of ripe. You want them ripe, but not OVERRIPE which will lead to mushiness. You want them to be able to hold up to a dice, and not just be smushed everywhere. And yes...my avocados were TOO ripe. Sprinkle a little sea salt and freshly ground pepper and few spritzes of lime juice. Combine the pineapple and the avocado and set aside.

Finish off your meat. Heh heh. I said MEAT! LOL

For a medium rare flank steak (and is there any other way to eat it?) grill it about 6-8 minutes on each side. Make sure you let your meat rest before slicing it. This redistributes the juices evenly throughout the meat so that it is tender and juicy. Slice across the grain.

Serve with the salsa on top and enjoy!

Red Stripe Chicken

2010-05-18T11:52:00.000-07:00

Today I learned that dark meat chicken takes a dark beer marinade very well. So I created my own marinade using one of my favorite beers: Jamaica's own Red Stripe. Now mind you this is going to have quite the flavor punch, as I am ALSO going to do a dry rub before placing on the grill.

Red Stripe Chicken

Marinade:

2 bottles Red Stripe Beer beef or chicken broth ( to ensure complete immersion of chicken pieces) 4 smashed garlic cloves Diamond Crystal kosher salt (my preferred brand) brown sugar crushed red pepper flakes 1 small chopped onion
2 bay leaves a couple sprigs of thyme small amount of Dijon Mustard

Combine all the ingredients in a large bowl. Completely submerge your chicken parts. Place in the refrigerator for at least 1 hour and up to 8 hours.

Remove from marinade and drain well. Creat your rub (recipe below) and thoroughly cover each piece of chicken.

Dry Rub:

garlic powder
Ancho chili powder
Spanish chili powder
onion powder

Combine all ingredients and mix thoroughly.

Allow the pieces to sit and come to room temp while your grill is heating for indirect heat. If you are using a gas grill heat one side on high and the other side on medium. For charcoal have all the coals on one side so that you have two different temp sections on your grill. You want to do the chicken on high to get a nice golden crust and then move to the lower heat to finish cooking. Chicken legs should take 20-25 minutes to grill; wings 14-18 minutes. Juices should run clear when poked with a fork in a meaty part of the leg.

Sunday Football Dinner...oh wait..it's not football season yet!!

2010-05-16T16:33:00.000-07:00

So, I was feening for some football today...thank God I have the NFL channel. And I decided to make some "football" food: Hot Wings, Potato Salad and a bit of a twist is some fresh, sauteed Spinach. Oh, and some RED Kool-aid!

Now these are truly my OWN recipes, so don't go looking for measurements and all that...cuz I don't measure when I cook (unless I am baking).

Enjoy!

I usually don't use the freezer packs of wings, unless I am in a hurry. I feel like I get bigger, juicy wings if I buy the pack of whole wings, and separate the joints myself.

I used 4 pounds of wings, wing tip removed and separated at the joint. I then place them in a colander in the sink and season them LIBERALLY. I say this because a good portion of the seasoning comes off in the hot oil, so you can't really overdo this step.

Seasoning Blend

Seasoned Salt
Garlic powder
Freshly Cracked Black Pepper
Cayenne Pepper
Italian Seasoning blend

Season liberally and toss to coat. They should look like this when you are done

Heat your oil to 375 degrees. Hot oil is a MUST. After you remove the first batch from the oil, allow it to come back up to temperature before placing the next batch. This ensures even, browned chicken. Drain the chicken on paper towels and place into a baking pan. When you start your last batch preheat your oven to 400 degrees.

Meanwhile, get your potatoes boiling for the Potato Salad. While I use Yukon Gold potatoes for my mashed potatoes, I find this potato to be too soft for salad. So I use large Russet potatoes, peeled and sliced into even chunks. Do not neglect this part, because if the chunks are the same size then they will cook at the same rate. I boil mine until they are tender, but still a bit firm. They will continue cooking out of the pot, and you also don't want mushy potatoes for Potato Salad

Potato Salad

5 large Russet potatoes, peeled and cut into 1" chunks (the size is up to you..I like big chunks)
3 slices bacon, cooked and crumbled
3 eggs, boiled and chopped
1/4 onion, chopped
Sweet Relish
Spicy Brown Mustard
Salt and pepper to taste
Miracle Whip or mayo (your preference)

TWIST: I had originally planned on making mashed potatoes. Then I changed to potato salad...however after I had assembled all the ingredients EXCEPT the Miracle Whip I discovered that I didn't have any! I was at a loss for a minute, and thought about what else I could use. I don't like a real WET potato salad so I didn't need alot of whatever I was going to use. I thought I had some ranch dressing, but what I ended up grabbing was Coleslaw Dressing. I don't actually like coleslaw but I said, what the hell, let's give it a shot! I added a dollop or too, mixed it all together and what do you know! It turned out pretty doggone good!

Make your Hot Wing Sauce. I always use Red Hot Original Hot Sauce, however you can use whatever your favorite hot sauce is. I do add some things to it to give it a bit of flavor and sweetness.

Hot Wing Sauce

1 large bottle Red Hot Original Hot Sauce (NOT the Wing Sauce)
1 stick butter
Worcestershire Sauce
Brown sugar (I like sweet heat; you can omit this if you like)

Heat all ingredients thoroughly and let them simmer for a few minutes to allow the flavors to meld.

Pour the entire mixture over the wings in the baking pan. Place the pan in the oven for 10 minutes to bake the sauce on. You will have plenty of sauce that you can place in a bowl for passing around the table, if you desire.

I like fresh spinach, but can use frozen in a pinch. If using fresh don't underestimate how much you will need. Spinach renders down quite a bit so what looks like a big, huge bunch is probably barely enough for 1-2 people.

Sauteed Spinach

2 bunches fresh spinach, stems trimmed
butter and olive oil
freshly ground black pepper and salt
garlic powder
red pepper flakes

That's it! You're all done!!

Boudreaux's Zydeco Stomp Gumbo

2010-01-29T14:45:00.000-08:00

Ok...I got this recipe here Boudreaux's Zydeco Stomp Gumbo and decided to give it a try, with a few modifications. (and a bit of help from Original Pepsi! LOL)

MISE EN PLACE

I used boneless, skinless thighs and breasts which I cut into 1 inch chunks. I browned the chicken in a cast iron skillet with a bit of canola oil and seasoned it with Old Bay. After the chicken was browned then I added to the sausage. It is already cooked but I like to get a nice crust on it. I then set that aside.

I got my big heavy pot out and put both canola oil and butter in it. I like to use both for my roux. I cooked the roux to a peanut butter color. At that point I added my mirepoix (onions, celery, peppers and garlic) and cooked it a little bit darker.

I then added chicken STOCK (not broth) and 1 bottle of Red Stripe beer. I have never put tomatoes in my gumbo so I was a bit leery of this step. However I went ahead and added both the fresh and canned diced tomatoes. I found Cajun Seasoning that was NOT super-high in sodium (like most brands) and I added that as well. I stirred this well and allowed it to simmer for about 40 minutes, stirring frequently.

Towards the end I added the chicken, sausage and seafood and cooked until the shrimp was just done. I removed it from the heat. I served it in a bowl with fluffy, white rice and sprinkled file` and parsley.

COMMENTS: Next time I won't add the tomatoes. It gave too much of a stew-like taste to it for me. I also would add more cayenne and hot sauce for more of a bite. This was ok, but not as good as my usual gumbo.

I mean...REALLY?

2009-08-04T17:43:00.000-07:00

Ok, so yes, I have naturally long eyelashes...but who says that doesn't mean they can't be even LONGER??? I am always on the hunt for the next, great Mascara (as detailed in a previous post).

Enter Maybelline Pulse Perfection Mascara.

Yes, I shelled out nearly $8 for this. The product claims to (and I quote)

Patent-pending elastomer brush vibrates 7,000 times per stroke
Provides clump-free definition, intense color, and shine
Waterproof; also available in washable formula
Builds lash volume, length, and adds curl
Buildable formula
Ideal for All Skin Types
Contact lens safe

Ok. Well, let's just say...don't believe the hype. I get that the vibration of the wand is supposed to give you a clump free deposit (or at least a really, cheap thrill if you hold it right!). But I was simply NOT overwhelmed by my lashes! Yes, there was mascara on them, no it was not clumped. But they were not super long or super curled or super thick. At best, I would use this as a finishing layer to declump previous layers. And it is a bit awkward holding down the ON button while still rotating evenly through your lashes.

Ok ladies...anyone else get different results? Let me know!

Sweet Corn Risotto and Tandoori Chicken

2009-07-23T15:30:00.000-07:00

I got my very first issue of Fine Cooking yesterday and I immediately found several recipes that I wanted to try. I love corn, in nearly every shape and form..however my husband isn't as big of a fan as I am, particularly if it is still on the cob.

I chose to make this delicious risotto and paired it with a quick and easy grilled Tandoori chicken. While the prep for the risotto takes a bit of time, it was well worth it. It was even easy doing double duty on the grill and the stove (though it DID make for a warm afternoon!).

Make sure your corn is as fresh as possible, to ensure the best flavor. If possible, purchase it the day you plan to cook it, from a local farmer's market. If you must store it leave it husked, wrap in a damp paper towel and place it in the crisper.

Getting the corn off the cob isn't very hard. I can't imagine why the logic of standing the cob up in a bowl (or the post of a Bundt pan) hasn't occurred to most folks...but there you have it: after gently cooking it in a rich chicken stock, slice the corn off the cob into a bowl. It must be noted that although the original recipe didn't specify this, the last 2 pieces that you will grate on a box cutter instead of slicing whole need to be separated from the rest of the kernels.

I think the next time I make this I will double the amount of spice in the yogurt marinade for the chicken, as I expected a much bigger punch of flavor...but then again, I AM a flavor junkie. However the chicken was very moist and juicy, which is one of the things I love about chicken thighs. A gas grill was definitely an advantage here, as I needed one side of the grill cooler than the other. I didn't have to worry about shoving charcoal over to one side, just turned down one burner.

This cooked at a nice pace, which allowed me to still have my risotto going, adding broth in 1/2 cup increments and yet still allowing my thighs time to get a nice healthy color on them. I love the smell of well-seasoned meat on the barbecue.

Cooks Notes:

Leeks usually have dirt hidden in their folds. Be sure to wash thoroughly before using, including immersing them in cold water.
Use raw, Italian sausage in casings (not cooked links)

Risotto with Corn, Spicy Sausage, and Wilted Arugula (adapted from Fine Cooking JUL 09)

6 cups lower-salt chicken broth; more as needed -- I used low-sodium chicken stock
3 medium ears fresh corn, shucked and halved crosswise
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
3 packed cups trimmed arugula -- I purchased organic baby arugla, which is already trimmed
Kosher salt and freshly ground black pepper -- I recommend Crystal Diamond kosher salt
3 Tbs. unsalted butter
1 medium leek (white and light-green parts only), finely diced (about 3/4 cup) -- clean thoroughly!
1/4 lb. hot Italian pork sausage, casings removed and broken into chunks
2 cups arborio or carnaroli rice
1/2 cup dry white wine (like Pinot Grigio) -- and of course you drink the rest!
1/2 cup freshly grated Pecorino Romano; more for serving -- I used a blend of Parmesan, Romano and Asiago cheeses
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Heat the chicken broth in a medium saucepan over medium-high heat until very hot. Add the corn and cook until the kernels are just tender, 3 to 4 minutes. Transfer the corn to a cutting board and reduce the heat to keep the broth hot but not simmering.

Once the corn is cool enough to handle, slice the kernels off four of the pieces. Grate the kernels from the remaining two pieces using the large holes of a box grater. Discard the cobs.

Heat the olive oil and garlic in a large, heavy saucepan or medium Dutch oven over medium-high heat until the garlic is fragrant, about 2 minutes. Add the arugula and toss with tongs until wilted, about 1 minute. Season with a generous pinch of salt and pepper. Transfer the arugula to a cutting board, let it cool slightly, and then coarsely chop it. Wipe the pan clean.

Melt the butter in the cleaned pan over medium heat. Add the leek and a generous pinch of salt and cook, stirring occasionally, until softened, about 2 minutes. Add the sausage, breaking it apart with a fork or spoon into crumbles, and cook until no longer pink, 2 to 3 minutes. Add the rice and stir until the grains are well coated with fat and the edges become translucent, 1 to 2 minutes. Pour in the wine and stir until it’s absorbed, about 30 seconds. Stir in the grated corn.

Ladle enough of the hot broth into the pan to barely cover the rice, about 1-1/2 cups. Bring to a boil and then adjust the heat to maintain a lively simmer. Cook, stirring frequently, until the broth is mostly absorbed, 2 to 3 minutes. Continue adding broth in 1/2-cup increments, stirring occasionally and letting each addition be absorbed before adding the next.

After about 20 minutes, the rice should be just cooked but still fairly firm. At this point, add the whole corn kernels, chopped arugula, and another 1/2 cup broth. Continue to simmer and stir until the corn is warmed through and the rice is just tender to the tooth, an additional 1 to 3 minutes. Stir in another splash of broth if the risotto seems too thick. Remove the pot from the heat and stir in the cheese. Season with salt and pepper to taste. Serve the risotto immediately with a sprinkling of cheese and parsley, if using.

Quick Tandoori Chicken Thighs (adapted from Fine Cooking JUL 09)

1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill

In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.

Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).

Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

A grill for all seasons...

2009-07-13T13:06:00.000-07:00

Ok....so when we first moved into this townhouse the hubby PROUDLY brought home this itsy bitsy Hibachi....ok, I am not even sure it is an actual Hibachi...maybe just call it a HIB. I tried to do some BBQ chicken legs on it...because the grate is basically right on top of the coals all it did was burn it..so much for that!!

So on the 4th of July, America's Grilling Day (oh yea, Independence and all that, too!) we proudly marched into Lowe's Home Improvement Store to buy us a grill. Now, being that we both drive sedans as enticing as those already assembled grills they had lined up out front looked...we knew that I, ahem I mean WE would be putting it together at home.

We proudly grab a lovely CharBroil gas grill that was at a wonderful sale price and head home, after some mass confusion on the part of the sales staff regarding the propane tank. Meanwhile it is still early afternoon so I figure ok, put it together in time to get some chicken on it for the evening.

No problem, right?

WRONG.

The instruction manual is pretty simple, well laid out. However I couldn't help but notice that of a set of 4 parts (support handles) 2 of them were completely different than the others. I kept it in the back of my head, but continued on with the installation process hoping that the height would even out eventually. Well, eventually we got to a point where we had to concede that either we had done something horribly wrong (which I was unflaggingly confident in my put-together-know-how) or this box didn't contain all the correct parts.

As luck would have it of course Customer Service wasn't open until Monday, but upon further discussion with Charbroil we found out that indeed these were the incorrect parts...and we'll ship them to you in 5 to 7 business days.

Of course.

So we are STILL waiting on these parts..I have a gorgeous pork tenderloin that would do fabulous on it...but until then I must needs use my stovetop. Which I did quite successfully the other night for some really great Hamburgers. Here is my very own recipe...enjoy!!!

Pan-Grilled Hamburgers with Mozarella Cheese, Carmelized Onions, Mushrooms, Avocado, and Bacon

Serves:2

Ingredients

Hamburger:
1 pound ground beef
kosher salt
fresh ground pepper

Onions:
1 sweet onion
3T butter
2 swirls EVOO (extra-virgin olive oil)

Mushrooms:
1/4 pound white mushroom caps, sliced
3T butter
2 swirls EVOO
3-4 cloves garlic, chopped

1 avocado, sliced
2 thick slices Mozzarella cheese
4 slices hickory-smoked bacon, cooked
2 large whole-wheat hamburger buns

1. Combine the ground beef with the salt and pepper. DO NOT OVERWORK THE MEAT! Just a few turns with a wooden spoon or your hands. Form into 2 patties, and set aside.

2. Heat a cast iron skillet over medium-high heat. While warming take a folded paper towel soaked with canola oil and wipe the inside of the pan. Add the patties. RESIST THE URGE TO FLATTEN THEM OR SQUEEZE THEM. Simply leave them alone for at least 5 minutes, then turn and do another 5 minutes on the other side, or until desired level of doneness.

3. In the meantime, heat the butter and oil for the onions over medium heat. Add the onions and allow them to slowly carmelize, about 7-8 minutes. When they are a rich brown, remove from heat.

4. Clean the same pan and then heat the butter and oil for the mushrooms over medium high heat. Add the garlic and saute until just fragrant, not allowing them to burn. Add the mushrooms and quickly saute for 4 minutes. Remove from heat.

5. When the burgers are nearly done, top with thick slices of cheese and allow to melt. Toast buns under a broiler. Place burgers on bun and top with onions, mushrooms, avocado and bacon.

Pretty Eyes

2009-07-12T15:32:00.000-07:00

I am always on a hunt for perfect mascara. Whilst I have pretty long lashes naturally they aren't very thick or dark. So I never feel complete without some mascara one. And I want one that lengthens, darkens, thickens, doesn't clump...and preferably only in ONE step. I do get good success from those two-step mascaras, but what I really want is one that does it all in ONE step.

My search is over! I discovered Revlon Double Twist Mascara and I have fallen in LOVE! It has a very unique brush and best of all, it only takes one step! No trying to cover up the white primer or anything! The brush does the work!

Check it out and let me know what you think!

Jalapeno Peppers

2009-07-12T15:03:00.000-07:00

Ok...if you have cooked at all, you probably know that when chopping raw, fresh peppers that you should either wear gloves or wash your hands thoroughly after you are done. Also make sure that you don't touch your face at any time, because the oil from peppers is what causes their heat.

So, I knew this, right? I chop peppers all the time. As I was making some Breakfast Enchiladas to take to work for my co-workers I had to chop up some jalapeno peppers. All was well, I was adding the other ingredients to the ground turkey.....and suddenly I noticed that my right nostril was starting to burn a little bit. Now, I had washed my hands with soap after chopping and then continued right along. I don't recall ever touching my face, but there it was. So I then proceeded to splash some water on my nose, thinking that would fix it. Bad decision, very bad. So my next BRILLIANT idea was to blow my nose. I reasoned that would help. Have you ever noticed exactly what you generally do AFTER you blow your nose?? You immediately INHALE.

Things just kept getting worse. I somehow was managing to ignore this irritation in my nose. I needed to get these enchiladas assembled! So after washing my hands another couple of times I try to go back to mixing my filling. Then I noticed that my right eyelid was starting to burn! I was like OMG, I'm on FIRE!!!

So at this point I start putting a cold, wet washcloth on my face, patting at my eyes...well, this just fueled the fire, pun ENTIRELY intended! Now my other eye was burning, both nostrils, and the little space under my nose!! I was literally running around the house screaming....dogs and kids looking at me like I had lost my mind!

So at this point I'm trying to figure out how to submerge my face...without messing up my hair. I (I have a tattoo that says DIVA for a reason!) I finally come to the conclusion that I am going to have to get in the shower. So I jump in, turn the water on warm and try and just stick my face..

BAD MOVE.

First of all the warm water combined with the force of the shower only served to make it burn worse! At this point my wonderful husband suggests MILK. Yes, MILK. I thought, well, hell, why not?? That is what you are supposed to drink if your mouth is burning, right??? So he brings a whole half gallon of milk into the bathroom and starts pouring it into the washcloth that I am holding on my face.

PURE BLISS.

That milk cooled my face right off! Got it to where it was manageable and I knew that the burn would be over soon. And then I proceeded to wash and condition my hair since it was wet anyway!

So the moral of this story is???? When chopping jalapeno peppers, make sure to have plenty of milk on hand...and a hair dresser appointment the next day!

Ok, here is a GREAT Breakfast Enchilada recipe courtesy of Sunny Anderson on the Food Network. I'm just starting to get into her....her weave drives me to distraction, but her recipes are pretty good! I made tripled this recipe and did everything but bake it the night before. I also didn't make the refried beans, either.

Breakfast Enchiladas with Red Sauce

Recipe courtesy Sunny Anderson

Prep Time:: 30 min
Inactive Prep Time:: hr min
Cook Time:: 40 min

Level:: Easy

Serves:: 4 to 6 servings

Ingredients

For the Red Sauce:

2 tablespoons vegetable oil
1/2 cup diced onion
Salt
2 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons tomato paste
10 Roma tomatoes, seeded and chopped (about 3 cups)
1 cup chicken broth

For the turkey sausage:

1 pound ground turkey
1 clove garlic, minced
1 jalapeno, seeded and minced
3 tablespoons light brown sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons vegetable oil
3 Roma tomatoes, seeded and chopped
1/4 cup freshly chopped cilantro leaves

For the scrambled eggs:

8 eggs
2 tablespoons milk
2 tablespoons butter
8 (8-inch) flour tortillas, warmed
3/4 cup shredded Cheddar
3/4 cup shredded Monterey jack
1 cup sour cream
Sunny's Refried Beans, recipe follows
Special Equipment: 10 by 12-inch baking dish

Directions

Preheat oven to 375 degrees F.

To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.

To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.

In a bowl, mix together tomatoes and cilantro. Set aside.

To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.

To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream

Pretty Food

2009-07-12T14:51:00.000-07:00

Do you love good food? I mean, really GOOD FOOD? Comfort food, even? Then Pretty Food is the place for you! Join me as I post my culinary adventures, along with some favorite recipes and cooking tips!

But wait... do you like to look good? Do you drool as you walk past a Sephora or M.A.C. store (if you can even walk PAST it!) Are you a frequenter of such sites as Cherry Culture and E.L.F.? Then look no further! If you like to look good as much as you like good food then Pretty Food is the place for you! Along with fabulous recipes and delicious ideas, you will ALSO learn how to make that flawless FOTD (face of the day) from eyes to lips and everything in between! Make up hints, step by step instructions and product reviews...all in one place!

So all you sexy, beautiful and talented ladies who love good food: Pretty Food is for you!