Beef Taco Crostada

Beef Taco Crostada
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostada
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
      Taco Meat
      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Corn and Bacon Quiche

      Corn and Bacon Quiche
      Print Recipe
        Servings Prep Time
        6-8 servings 45 minutes
        Cook Time
        35-40 minutes
        Servings Prep Time
        6-8 servings 45 minutes
        Cook Time
        35-40 minutes
        Corn and Bacon Quiche
        Print Recipe
          Servings Prep Time
          6-8 servings 45 minutes
          Cook Time
          35-40 minutes
          Servings Prep Time
          6-8 servings 45 minutes
          Cook Time
          35-40 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 425°F.
          2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
          3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
          4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
          5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
          6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
          7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
          8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
          9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
          10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
          11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
          12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
          Recipe Notes

          -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

          -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

          Flaky Jalapeno Cheddar Biscuits

          Flaky Jalapeno Cheddar Biscuits
          Print Recipe
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Servings Prep Time
            8-10 4" biscuits 25 minutes
            Cook Time
            18 minutes
            Flaky Jalapeno Cheddar Biscuits
            Print Recipe
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Servings Prep Time
              8-10 4" biscuits 25 minutes
              Cook Time
              18 minutes
              Ingredients
              Servings: 4" biscuits
              Instructions
              1. Preheat oven to 425℉ and line a large baking tray with parchment.
              2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
              3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
              4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
              5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
              6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
              7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
              8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
              Recipe Notes

              -these particular biscuits spread out some and are wonderful sliced as a sandwich.

              -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

              Chili Tortilla Roll Ups

              Chili Tortilla Roll Ups
              Print Recipe
                Servings
                20 rolls
                Servings
                20 rolls
                Chili Tortilla Roll Ups
                Print Recipe
                  Servings
                  20 rolls
                  Servings
                  20 rolls
                  Ingredients
                  Servings: rolls
                  Instructions
                  1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
                  2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
                  3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
                  4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
                  5. Continue with remaining shells, chili and cheese until all have been rolled.
                  6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

                  Broccoli Cheddar Soup


                  Broccoli Cheddar Soup
                  Print Recipe
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Servings Prep Time
                    3-4 people 20 minutes
                    Cook Time Passive Time
                    35 minutes 5 minutes
                    Broccoli Cheddar Soup
                    Print Recipe
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Servings Prep Time
                      3-4 people 20 minutes
                      Cook Time Passive Time
                      35 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
                      2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
                      3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
                      Recipe Notes

                      -recipe yields 5 1/2- 6 cups.

                      -for vegetarian option, use vegetable broth instead of chicken broth.

                      -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.