Liver and Onions

Here's a nod to a classic diner dish. Growing up, my Mom's side of the family ate a lot of liver and still to this day they love ordering this from our local diner. 

Liver is definitely an acquired taste and it may seem a little unappetizing coming straight from the store. But liver is packed with nutrients and can be transformed into a tasty, complete meal by serving applesauce and mashed potatoes on the side- the way my family prefers!
                                                                                                   
Ingredients:

Steer or Calf 's Liver--- 1 Lb.
Onion (sliced)--- 1 C.
Sugar--- Pinch
All Purpose Flour--- 1/4 C.
Salt and Pepper--- To Taste
Butter--- 1 Tbs.
Olive Oil--- 1 Tbs. 
                                                                                                   

In a large frying pan, melt butter saute onions over medium to low heat. Caramelize onions by mixing in sugar. 

Coat liver in flour seasoned with salt and pepper. Add oil to pan and fry liver for 1 to 2 minutes on each side. Because the liver is so thin and tender, it's important to not overcook your protein.   

Serve warm with a heaping pile of onions and sides of mashed potatoes and apple sauce. Enjoy!

Kebabs (Beef & Veggie)

I needed a "K" dish for my Alphabet challenge so Kebabs were a no-brainer! Although I went with a fairly standard kebab recipe, you can get very creative with what you put on your skewer. The beef kebabs were great but I'd love to try chicken and even veggie kebabs in the future. The grilled vegetables are really what make this dish as they seem to help season the meat and vice-versa. And for even more tender and flavorful kebabs, marinate your beef a few hours before grilling!
                                                                                                   
Ingredients:

Sirloin Steak (cubed)--- 1 Lb.

About a Cup of Each Vegetable/Fruit:

Bell Pepper
Onion
Zucchini 
Eggplant
Tomato
Mushroom
Garlic
Pineapple 

Salt and Pepper--- To Taste
Olive Oil--- 1 Tbs.
                                                                                                   
Preheat grill to Medium-High. Thickly slice vegetables/fruit so they will stay secure on a skewer. Cube beef and season with salt and pepper. Feel free to add other rubs, spices and/or herbs at this point.

 

Assemble skewers any way you want- you can put as much or as little on each as you desire!

Place kebabs on a lightly oiled grill. Allow time to cook to your preferred doneness. My family likes ours on the rare side which takes about 5 minutes. Medium would be about 6 to 7 minutes. 

Remove from grill and plate on a large serving platter! 

Jalapeno Cornbread

This is such a summery dish that can be made a number of different ways. As pepper season is coming into full-swing, you may be wondering what to do with all those garden left-overs. Although jalapenos are great in salsas, they can be added to this cornbread recipe to give an added kick! 

(Goya Canned Jalapenos do the trick)

In this recipe, I used both fresh and pickled jalapenos. Because not every one like spicy foods as much as I do, I had to adjust the recipe to give the bread a bite but no so much heat that your mouth is on fire. Using pickled peppers inside the bread while topping the batter with fresh jalapenos gave me the perfect balance of spices.
  
                                                                                                   
Ingredients:  

Yellow Corn Meal--- 1 C
All Purpose Flour--- 1 C
Baking Powder--- 3 Tsp
Salt--- 1 Tsp
Brown Sugar--- 1/4 C
Jalapeno Peppers (Pickled)--- 1 12oz Can
Milk--- 1 C
Egg--- 1 (Large)
Vegetable Oil--- 1/4 C
Garlic Powder--- To Taste
Chili Powder--- To Taste
Jalapeno Peppers (Fresh)--- 2
                                                                                                   

Begin by Preheating your oven to 400F. If using pickled peppers, slice into bit-size pieces.

In a large mixing bowl, combine all dry ingredients (Flour, Corn Meal, Baking Powder, Sugar and Salt)

In a separate bowl whisk egg, oil and milk until evenly stirred. Add jalapenos as well as wet ingredients to the dry ingredients and mix until a smooth batter is formed.

Pour batter into a 7x7 baking dish that has been coated with non-stick spray. Using a spatula, even out the top of the cornbread. 

 For added flavor slice and remove seeds from fresh jalapeno peppers. Place slices on the top of the batter. Also season the top of the cornbread with extra brown sugar, chili and garlic powder. The sugar will caramelize and the chili will add a hint of red to the already colorful dish.

Bake at 400F for 20-25 minutes. Allow a few minutes for bread to cool before serving and enjoying!

Incan Stew

The easiest way to experience another culture is through their food! Lately, I've had such a travel bug and am looking to fill up my passport. By making these dishes, I get a literal taste of a certain country, region, or culture. 

The Inca Empire was a historic civilization found in modern day Peru. This country noted for it's beautiful scenery most notably from the Andes Mountains. The Incan diet is based on hardy vegetables and grains that can survive in the rugged, high-altitude climate. And as it turns out, Quinoa originated in Central and South America making this dish not only delicious but historical!

I would say this is a "stew" in name only. The potatoes and quinoa absorb most of the liquid so this dish is more like a side rather than a soup. Be sure to add the chipotle peppers- they add a smoky flavor that really steps up the taste!
                                                                                                   
Ingredients:

Sweet Potatoes--- 1.5 Lbs.
Quinoa--- 1.5 C
Chipotle Peppers--- 1 ( 7oz ) Can  
Water-- 3.5 C
Garlic Powder--- 1 Tbs.
Salt--- To taste
Pepper-- To taste 
                                                                                                   
Begin by peeling potatoes and cutting into bite-sized pieces. Prep chipotle peppers by slicing into small strips. 

In a large pot bring 2 cup of water to a boil. Add quinoa, reduce heat to a simmer, and cover your pot. Let quinoa cook alone for 5 minutes, then add potatoes, peppers and the remaining water.

Season with garlic powder, salt and pepper. Stew is ready once quinoa is tender and has absorbed the majority of the water. Enjoy!