Child of the Wild Blue Yonder: January 2017

Southwestern Black Bean Burger

baked 1:14 PM

Before starting the blog, Josh and I were 'celebrating' what we called "Burrito Tuesday" for quite a while. Every Tuesday we'd come up with our own wacky filling for a burrito, conventional and unconventional. There's no hiding that we really freaking love Mexican food. Southwestern Fusions are the best, and most likely if it's wrapped in a tortilla I'll love it. This recipe is not for one of our crazy burritos, although I'm sure we'll post a few fun fusions in the future. Today we've done a Southwestern Black Bean burger.

Personally, I want to make a more conscious effort to shop local, organic, and include less meat in my diet. This was a delicious way to start. This burger is totally vegetarian, however, we used egg as a binder. The burger itself is topped with homemade loaded guac, and pepper jack cheese.

We paired our veggie burger with Josh's baked sweet potato fries. We'll definitely be including the recipe at some point soon because I fell in love with his fries. :)

What You'll Need:

Veggie Burger:

-3 Cloves Garlic

-1 Jalapeño, seeded for less heat

-1/2 Bell Pepper

-1 large Carrot, peeled

-1/2 small Red Onion

-4 Sprigs of Fresh Cilantro

-15 oz can Black Beans, drained and mashed

-1/4 tsp Cumin

-1/4 tsp Coriander

-Pinch Chili Powder

-1 Large Egg

-1/4 Cup Cotija

-1/4 tsp Black Pepper

-Large Pinch of Salt

-Several Slices Pepper Jack Cheese

-Favorite Hamburger buns

Loaded Guacamole:

-1 Avocado

-1 tsp Cilantro

-Half Lime, juiced

-1/2 Tomato, diced

-1/4 Red Onion, diced

-Pinch Cumin

-1/2 tsp Garlic Powder

-Pinch Chili Powder

-Pinch Red Pepper Flakes

-Salt and Pepper, to taste

1. Prep the vegetables for the burger. Add the garlic, jalapeño, carrot, cilantro, bell pepper, and onion and pulverize until the veggies are chopped into small chunks. Be sure to keep an eye on this, make sure that the veggies don't become liquified. Squeeze the excess juices from the veggies so that the burger doesn't become too moist.

2. Pre-heat the oven to 400º F. In a medium sized bowl, mash the black beans, then add the vegetables, spices, and egg. Mix everything together and shape 8 patties. Grease a baking sheet, and lay out the patties. Bake for about 10 to 15 minutes on each side, or until the outsides brown a little.

3. While the burgers bake, make the guacamole. Cut up the veggies, and mash the avocado. Add in veggies, spices, lime and stir everything together.

4. While the burgers are finishing up, top with a slice of pepper jack cheese, and wait till melted. Then add burger to the bun, top with guacamole, and enjoy!

Alright, you gotta love all the fresh veggies that go into this burger. When you can pronounce every ingredient, you know it's good!

It's very important that you drain the veggies of excess water! Too much moister will make it hard to shape patties for your veggie burgers.

These are our homemade buns! Baking is not necessarily my thing, but bread is a different story.

Greek Chicken Salad

chicken 7:16 PM

This past summer, my mom and I went to North Carolina. Our original vacation, a trip around the Northwest Coast fell through, and even though at the time it was extremely stressful, this turned out to be a blessing in disguise. We road tripped to North Carolina, visiting several cities from the western end of the state all the way to the coastline, because we wanted to see the ocean, of course! We stopped in Asheville, and both fell in love with that little mountain town. A few months later, Josh and I went to Asheville to attend the Brewgrass festival. (Josh and I love beer and bluegrass. Did I mention that I'm an amateur banjo player? Ha) Well anyways, during our time there we grabbed dinner at this pizza place, the Mellow Mushroom, and had this amazing Greek salad before our pizza. In this post, I do my best to replicate it, and I'm honestly super happy with the results.

What You'll Need:

For the Chicken:

-1 Large Chicken Breast

-1 tsp Olive Oil

-1/2 tsp Lemon Juice

-1 tsp Marjoram

-1/4 tsp Smoked Paprika

-1/4 tsp Coriander

-1/4 tsp Cayenne

-Pinch Cardamom

-Pinch Cumin

-1 Clove Garlic, minced

-Pinch of Salt & Pepper

For the Salad:

-1/2 Large Cucumber, diced

-1/2 Red Onion, thinly sliced & halved

-1/2 Bell Pepper, thinly sliced

-1 Tomato, diced

-1 Tbsp Leaves Fresh Cilantro

-Handful Kalamata Olives, halved

-Handful Chopped Pepperoncini's

-1/2 Head of Lettuced, chopped

-Feta Cheese, to taste

1. Prepare the chicken breast, then rub with olive oil, and lemon juice. Add all the spices included for the chicken, and make sure to cover the chicken. Cover and let sit in the fridge in the time that it takes to prep the vegetables.

2. Cut all the veggies according to recipe. Set the veggies and lettuce aside in a bowl, and put in the fridge.

3. Heat 1/4 tsp of Olive Oil in a frying pan over medium-high heat. Sear both sides of the chicken, turning only once (about 2.5 to 3 minutes on each side.) Then cover the chicken and lower the temp to low, cook covered for about 7-10 minutes or until the chicken is fully cooked.

4. Slice the chicken and set aside. Add the feta cheese to the salad. Dress salad with dressing of choice. We used Kraft Greek Dressing. Squeeze a small portion of fresh lemon juice over the top. Lastly add the chicken, serve, and enjoy!

This recipe makes about 6 individual bowls.

Add the items to the salad, dress, and serve!

Light enough to be a side salad but hearty enough to be a meal in a larger portion!

Cheesy Potato and Egg Breakfast Taco

breakfast 11:57 AM

Ugh, once again it's taken me forever to post, and I apologize! I've been working extra hours at the restaurant I serve at, and haven't really been finding the time to cook at home. However, the good news: through persistent urging, I've finally convinced my manager to allow me to be a line cook! (It took three years of badgering to get him to finally agree) WOO! A little hands on experience never hurt anyone, right? :)
Well anyways, back to the important things, like breakfast! Of course, with working more, a good breakfast is necessary fuel! Handheld, and portable is always nice when you're living an "on the go" lifestyle... and melty cheese is basically a necessity. Soooo... here we have for you: the Breakfast Taco!

What You'll Need:

Serves 2-3

-3 Red Potatoes, thinly sliced and quartered

-1 tsp Olive Oil

-1 tsp Onion Powder

-1/2 tsp Oregano

-1 tsp Chili Powder

-1 tsp Garlic Powder

-1/2 tsp Coriander

-1/2 tsp Cumin

-1/4 tsp Salt

-Pinch Pepper

-4 Strips Thick Cut Bacon, sliced into bite sized bits

-2 Tbsp and 1/2 Tbsp Butter

-2 Tbsp Flour

-3/4 Cup Milk

-3/4 Cup Sharp Cheddar

-2 tsp Favorite Hot Sauce

-3 Eggs

-1 Tbsp Milk

-1/4 tsp Chili Powder

-Pinch Coriander

-Pinch Cayenne Pepper

-Salt and Pepper to taste

-Sour Cream to taste

-Sliced Green Onion

1. Start by preheating the oven to 400º F. Slice the potatoes, cover in oil and season with onion powder, oregano, chili powder, garlic powder, coriander, cumin, salt, and pepper. Roast in the oven for about 10 to 15 minutes.

2. While the potatoes bake, whisk the eggs, and milk together in a bowl. Add the following spices: chili powder, a pinch of coriander, and cayenne. Add 1/2 Tbsp of butter to a frying pan over medium-low heat, and allow it to heat up. Add the eggs, and scramble. Add salt and pepper to taste when ready.

3. In a sauce pan, melt 2 Tbsp of Butter, add 2 Tbsp of flour and whisk together constantly until it bubbles a lot and takes on a slight tan color. Add the milk, cheese and hot sauce. Stir this together constantly until a runny nacho style cheese sauce forms.

4. Don't forget the potatoes in the meantime! Heat tortillas in the oven alongside the potatoes, roast on each side for a maybe a minute.

5. Assemble each taco with potato, egg, and cheese sauce. Garnish with bacon bits, sour cream and a pinch of sliced green onion, and your favorite hot sauce if desired.

Hope you enjoy your breakfast as much as Josh and I did. :)

Spicy "OG" Chili

2017 4:02 PM

Winter is starting to really bum me out. I'm over the gloominess, the cold, and here in Carbondale, the rain. I feel like it should be snow, but I guess it's just too warm down here in Southern Illinois for snow to stick. Lately, 11 AM feels like 6 AM, and getting out of bed grows continuously more difficult.
Chili may be considered more of a "fall" meal, but hey, spicy food always warms me up. Josh was craving chili. I suggested so many wacky ideas of how to make chili "our own." Nothing sounded good to him, he wanted a classic ground beef chili, and the results were worth it! We chose to cook it on the stove top, but this chili would probably be even better slow cooked in a crock pot.

What You'll Need:

-1 lb Ground Beef

-1 Green Bell Pepper, diced

-1 Jalapeno, diced

(seeded if you prefer less heat)

-1 Medium Sweet Onion, diced

-4 Cloves Garlic, minced (divided)

-15 Oz Can Spicy Black Beans

-15 Oz Can Spicy Chili Beans

-8.5 Oz Can Sweet Corn

-2 Cups Beef Broth

-6 Oz Can Tomato Paste

-15 Oz Tomato Sauce

-3 tsp Chili Powder, split

-1 tsp Cumin

-2 tsp Smoked Paprika, split

-1/2 tsp Turmeric

-1 tsp Coriander

-1 tsp Cayenne

- 2 tsp Oregano, split

- 1 tsp Basil

-1/2 tsp Salt

-3/4 tsp Black Pepper

-1 Tbsp Olive Oil

Garnish: (optional)

- Cheddar Cheese, to taste

-3 Green onions, sliced

- Corn Tortilla

-1 tsp Olive Oil

-1/4 tsp Salt

-Sour Cream, to taste

1. Mix the ground beef with a pinch of the minced garlic, 1/4 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, 1 tsp smoked paprika, and 1 tsp oregano. Cook the ground beef in a frying pan over medium heat, about 7-10 minutes, until browned. Set the pan aside momentarily.

2. Heat 1 Tbsp of oil over medium-high heat, add the garlic, and jalapeño, stirring constantly until fragrant. Add the onions and continue to cook over medium heat until appearing to be caramelized, stirring every once in a while.

3. In either a large stock pot, or a crock pot, add in the sautéed veggies, green pepper, the ground beef, all the canned items (after draining, and washing in the case of the beans), 2 Cups beef broth, and all the remainder of the spices.

4. In a large stock pot, cook over medium-low heat for 2 to 2 1/2 hours. If opting for a crock pot, cook on low for about 6-7 hours.

5. When the chili is about ready, heat the oven to 400º F. Slice corn tortillas into tortilla strips, coat in olive oil and line on a baking sheet. Bake in the oven, flipping once. It should take between 5-10 minutes until the chips are crispy. Once ready, remove from oven and salt.

6. Garnish each bowl of chili with desired toppings, and enjoy. :)

Don't forget, the key to a smooth cooking experience is to prep all of the veggies before you get to cooking so that everything is easy to access!

As always, enjoy.

Banana Split French Toast

breakfast 9:45 PM

Hello, everyone! We're back!

Sorry for being MIA for so long- with the holidays we just found to be too busy to make room for posting. However, we are back, and more inspired than ever after having a little bit of time to relax and refresh.

It's very rare that I crave something sweet; I'm totally a savory-loving kind of girl, and Josh is my opposite, he has a zealous sweet tooth. This time around, I was really craving something sweet. It was time for dinner and I'm a firm believer that "breakfast for dinner" may be one of man kinds' greatest innovations. That's when this meal came to be: Banana Split French Toast!
My grandma (Babcia, in Polish) would always serve fresh fruit with breakfast, I consider it an essential. After deciding that French Toast is what I had my heart set on, Babcia's heaping helpings of fruits inspired me to head in this direction. Of course, this meal can be enjoyed at any time of day. Crave on, my culinary friends, and enjoy as you please.

What You'll Need:

(for French Toast)

-A Loaf of White or Wheat Bread (your favorite)

-4 Large Eggs

-1 Cup Milk

-1 tsp Vanilla Extract

-1 Tbsp Butter

(for Icing)

-1 Stick of Butter, softened (1/2 Cup)

-4 Oz Cream Cheese, softened

-3/4 Cup Powdered Sugar

-1/2 tsp Vanilla Extract

(Toppings)

-Chocolate Syrup

-Bananas, halved or sliced on a bias

-Strawberries, sliced

-Walnuts

-Rainbow Sprinkles

1. Add the cream cheese and butter to a mixing bowl. Use either a standing mixer, or a hand mixer, and beat until smooth and creamy. Add in the vanilla extract, and gradually add in the powdered sugar until everything is combined. Set the frosting aside so it continues to warm, and remain pliable.

2. Add milk, eggs, and vanilla extract into a bowl that is wide enough to dip the slices of bread in. Beat the ingredients together until combined. Dip the bread in, soaking each side, and set on a plate until ready to use.

3. Heat the butter in a frying pan. Add the toast, and cook on each side, until slightly browned. It shouldn't take too long, maybe 5 minutes on each side at most.

4. Cut up the fruits once ready to use! Drizzle or spread the frosting on top of the toast, add the fruits, chocolate syrup, and top with walnuts, and sprinkles!

(I think that whipped cream would also be amaaaaazing on this...)