Laura Lofton's Master Your Kitchen

 

 

Making quality tortilla soup is much easier than most people think, especially since most grocery stores sell precooked chickens!  Personally, I cook a whole chicken and use the homemade broth, but it isn’t necessary to go to that extend.  Once the prep work is done, it only takes about 20 minutes to prepare.  My husband says it is better than any tortilla soup he has had in a restaurant!

Because this recipe makes 8 servings, you can also freeze some of it for later.  Always a good thing to have on hand.

Good Luck and Happy Cooking!

Tortilla Soup

1 onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 teaspoon dried oregano

1 (28 oz.) can crushed tomatoes

5 cups chicken broth, more if you like it really soupy

1 (14 oz.) can whole corn kernels or 1 cup frozen

2 chipotle chilies in Adobe sauce, chopped

Chicken (whole, cooked and shredded or 2 large breasts cooked and shredded)

Garnishes:  crushed tortilla strips (or make your own by frying strips of corn tortillas until crisp), avocado, queso fresca or shredded Monterey Jack cheese, scallions

In a medium stock pot, heat oil over medium heat.  Sauté onions until soft.  Add garlic and stir for another minute or two.  Stir in chili powder, oregano, tomatoes and broth.  Bring to a boil, simmer for 10 minutes.

Stir in corn, chilies and chicken.  Simmer for 10 minutes.

Ladle into bowls and garnish as desired.

Serves 8

 

It’s not often that my husband comes home from a business trip with a new recipe in hand.  However, the picture he saw of this shrimp could not be left in the magazine!  Knowing the sweetness of the peppers used in the recipe and the flavor palate we enjoy, I decided to modify the recipe to incorporate some heat.  By adding Cajun seasoning to the shrimp prior to cooking and adding hot sauce created a sweet, hot combination that was enjoyed by all.

This is a perfect appetizer for any gathering and can be made ahead to cut back on last minute prep before the party.  Because the food processor does most of the work, this is also a great appetizer for a beginning chef!  Wow your friends with something other than store bought shrimp rings!!!

Good Luck and Happy Cooking!

 

Hot & Sweet Shrimp

Salt and pepper to taste

1 tablespoon Cajun seasoning, such as Victor and Paul’s Louisiana Seasoning

1 pound of Jumbo shrimp, raw, peeled and deveined

1 cup toasted almonds

1 cup drained Peppadew peppers (can be found by the jars of olives and other peppers)

1 red bell pepper, cubed

4 oz. olive oil

2 oz. sherry vinegar

2 teaspoons habanero hot sauce

 

Place shrimp in a bowl and season with salt, pepper and Cajun seasoning.  Mix well until all shrimp is coated.  Set aside.

Toast almonds in a small skillet over medium-high heat, about 4 minutes or until slightly browned and aromatic.  Set aside.

Combine almonds and peppers in a food processor, pulsing until coarsely combined.  Whisk oil, sherry vinegar and hot sauce in a bowl until well mixed.  More vinegar and/or hot sauce can be added for personal taste.  Add to pepper mixture in food processor and pulse to incorporate. Pour into large bowl.

Using a tablespoon or two from the sauce, sauté shrimp in batches over medium-high heat about 4 minutes, or until pink and cooked through.  Add cooked shrimp to sauce.  Stir to cook all the shrimp.  Using a slotted spoon, place shrimp on serving platter.

Serves about 10 as an appetizer

 

These days we hear a lot about food restrictions, allergies, lactose intolerance, gluten intolerance, etc.  This can become a significant challenge for the cook of the person suffering from these conditions.  I have been fortunate that no one in my immediate family has any issues with food, therefore I have always been able to cook anything I like.  Until now!  My future son-in-law has been living with us for the last month while he is studying for his pilot instructors license.  He has been a joy as a house guest and the boys enjoy having him around.  We are all thrilled that our daughter will be moving to our area in a week!

Of all the types of food restrictions, lactose intolerance is the easiest to deal with.  However, in our house, we put cheese on everything!  In the chicken, in the potatoes, in the eggs, in the tortilla, in the casserole, in the sauce and with a cracker!!  We love cheese!  So when I am making dinner, I pay close attention to portions that Matt will be able to eat.  For instance, Last night I made Chicken Enchiladas with a white cheese, sour cream sauce.  Clearly, he can’t eat that!  So I rolled several tortilla’s with just the meat mixture and set them in a separate dish.  On his enchilada’s I added a standard red sauce (Ranchero).  He was thrilled.  In fact, it turns out that he had never had an enchilada because they always have cheese.  I am happy to have him enjoy my cooking in a way that works for him!!!

Good Luck and Happy Cooking!

 

Chicken Enchiladas in a Cheese-Sour Cream Sauce

 

2 ½ cups cooked, shredded chicken

2 cups chicken broth

3 tablespoons Canola Oil

12 corn tortillas

1 onion, diced

2 (4 oz.) cans diced green chilies

1 teaspoon paprika, divided

½ cup heavy cream

2 tablespoons butter

2 tablespoons flour

1 cup sour cream

2 ½ cups shredded jack cheese

Salt and pepper to taste

Garnish with diced tomatoes, chopped cilantro or sliced scallions

 

Prep

 

Preheat oven to 350˚

 

Heat 2 tablespoons of oil in a small skillet over medium-high heat.  Fry tortillas for no longer than 20 seconds per side, just to soften.  Drain on paper towels.  More oil may be necessary.

 

Heat 1 tablespoon oil in a separate skillet over medium heat. Add onions and sauté for 1 minute, just to bring out the flavor. Add the chicken, green chilies and ½ teaspoon paprika.  Stir together.  Add ½ cup chicken broth.  Add cream and stir, allowing mixture to heat through.  Turn off heat and set aside.

 

In a separate skillet, melt butter and sprinkle in flour.  Whisk together and cook over medium heat for one minute.  Pour in 1 ½ cup chicken broth.  Whisk together and cook another 2 minutes.  Reduce heat and stir in sour cream.  Add 1 ½ cups grated cheese and stir to melt.  Add ½ teaspoon paprika.  Season with salt and pepper.

 

To assemble, spoon chicken mixture on top of tortillas and top with cheese.  Roll up and place seam side down in a 9 x 13 inch casserole dish.  Pour cheese mixture all over the top of tortillas.  Top with cheese.  Place in the oven and bake for 30 minutes.

 

Garnish with your choice of toppings.

 

Serves 6

 

Ropa Vieja, which literally translates to Old Clothes, is a very common dish in Cuba.  It originated in the Canary Islands, Spain and many Cubans, including my family, emigrated from the Canary Islands.  The name likely stems from the fact that the meat is cooked for a long time allowing it to be easily shredded.  This dish typically calls for Flank Steak or Skirt Steak and is cooked on the stove for quite some time.  I have revised the original family recipe to allow for using a crock pot.  This reduces the prep time and as it cooks all day, can be ready when your family is home for dinner.  Another advantage, is you can use a less expensive cut of meat such as; rump roast or chuck roast.  I’m quite certain my Abuela is rolling over in her grave as I post this, but I guarantee it has the authentic flavors of the stove top version.

Enjoy and Happy Cooking!

Ropa Vieja

• 1.5-2lbs chuck roast or rump roast
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 (6 oz) can tomato sauce (or Goya Sofrito, which can be found in the Hispanic section of many grocery stores)
• 1 (14 oz) can diced tomatoes
• 3 tablespoons capers, drained
• 1 tablespoon cumin
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 4 garlic cloves, peeled
• 1 bay leaf
• salt and pepper, to taste

 

Add your onions and peppers to the bottom of the crockpot. Place chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast. Add all your spices and salt and pepper. Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.

 

Place on low for 6-8 hours or high for 5-7 hours. Stir occasionally to help incorporate all the flavors. Once your Ropa Vieja is done cooking, use a couple fork to shred your beef in the crockpot and mix up all the ingredients.

 

This can be served over white rice or put in a tortilla.

 

Serves 6 – 8

 

Everyone enjoys having a homed cooked meal, especially when someone else does the cooking!  It seems like life is moving at such a fast pace that taking time to plan, shop and prepare home cooked meals for the family is becoming a lost art.  Sure there’s time to put a pot of spaghetti on the stove, warm up some sauce from a jar and maybe even add some ground beef, but not much more elaborate is coming out of most kitchens.

It’s easier to stop into a family friendly restaurant or pick up something from a drive through.   We all know these are not optimal choices.  The restaurant scene is loud and time consuming, the drive through is likely not the healthiest meal.  So what other option is there for the busy lives we lead?  How about a Personal Chef?  Personal Chefs are available in most metro areas around the country.

The advantage is that the Chef does the meal planning to ensure well balanced meals.  The shopping is done for you and all the prep and cooking is done in your home.  The containers are all labeled with reheating instruction and the kitchen is cleaned to a shine.  You can walk in the door, warm the food in the oven or microwave and sit down at the table and have lively conversation with your family.  This environment provides the focus you need to bond and communicate with your family without the distraction of background noise in a restaurant.  We all know the importance of this type of family interaction and now it can be enjoyed without the stress of planning, shopping and preparing the meal!

It’s expensive!!!  Wrong!!!  Imagine your family of four (eating off the adult menu) goes to a place like Chili’s.  The average meal is $11.00 x 4 = $44.00 plus drinks and tax and tip adds up to about $65.00 (not including adult beverages).  For about the same amount of money, you can have restaurant quality food in your own home!  I do this for my neighbor and she loves knowing that at least once a week she doesn’t have to think about dinner!  Wouldn’t that be great for you too?

So if you are in the north Collin County, East Denton County area, check out my sample meals.  If not, do some research and find a Personal Chef near you!!!

Chef Laura

 Sample Menus

 

Everyone knows that Girl’s Night Out is a festive event no matter what you plan!  It is a fun bonding event and a time to share stories and laugh a lot!  For me, wine is a necessity for these events.  Since I have a great group of girlfriends who all enjoy social time out of their own homes, I think it will be a blast to have a cooking party.  The plan is for each gal to bring a recipe for a side and all the ingredients necessary to prepare the dish.  It can be as simple as a salad or something they have always wanted to try, but could use a hand with the execution.  This is a great way to learn new skills and share recipes and ideas!

I’ll take care of the entree and I am choosing Lamb Chops.  I like this choice because it is something most people don’t make at home, but is really very easy to make.  Lamb Chops can be cooked on the stove, on the grill or broil in the oven.  Because it is normally served medium rare, it takes very little time to cook.  The Chops can be marinated in a little amount of time, so it is also easy to serve this dish at any time.

This is a double chop (2 ribs) that has been sliced in half.

This is the perfect serving size for ladies!  See the beautiful pink color and it is seared perfectly!  So how do you make this fabulous entree?

Lamb Chops

• 2 pound lamb chops
• 4 Tbsp minced fresh rosemary
• 4 teaspoons salt
• 2 teaspoon freshly ground black pepper
• 2 garlic clove, minced
• 8 Tbsp olive oil, divided

Mix the rosemary, salt, pepper and garlic with half the olive oil (4 tablespoons) in small bowl.  Place the chops in a casserole dish and coat with the marinade, making sure to cover all sides of the chops.  Allow to marinade 30-45 minutes.  Heat remaining oil in saute pan on medium-high.  Add the chops to the hot oil and sear about 2 minutes per side (3 for medium).    Remove from heat, cover and let stand 10 minutes before serving.

Serves 4

Happy Cooking!

 

Standing Rib Roast

Standing Rib Roast (also know as Prime Rib) is an impressive dish to serve for company or a holiday.  It is actually quite simple to make, however, having a meat thermometer is the best way to ensure the roast is cooked properly.  Standing Rib Roast can be purchased with the ribs or without.  My dogs prefer bone-in!  I have had many people tell me they are afraid to try this at home for fear of ruining an expensive cut of meat.  The good news is that Rib Roast go on sale often, particularly around holidays.  I have paid as little as $3.99/lb.  When they are on sale, buy one!  Even though no reputable restaurant would serve previously frozen meat, at home cooks do it all the time with no noticeable difference in flavor.  I am not suggesting you keep a roast in the freezer for 6 months, but a week to a month won’t hurt it.

The second thing is the meat thermometer.  Testing the temperature will allow you to determine if the roast is done to your likeness.  Remember that once removed from the oven, the roast will continue to cook for a bit longer.  Therefore, you are looking for an internal temperature of 125 degrees for medium-rare and 130 degrees for medium.  Cooking an additional 5 – 10 minutes will increase the internal temperature about 5 degrees per pound.  It is important to place the probe of the thermometer in the center of the roast, being careful not to touch the bone in order to avoid an inaccurate reading.  Always err on the side of under cooked with this piece of meat.  While this might seem overwhelming, it’s important to remember that the worst thing that can happen is that you slice into the meat and find it is too pink for your preference.  Simply place it back in the oven and continue cooking an additional 5 minutes per pound.  The Au Jus (gravy) will add a lovely richness to the dish.  You can also add a side of creamed horseradish for a bit of a kick.

Enjoy and Happy Cooking!

Standing Rib Roast

4 lb. bone-in Standing Rib Roast

Kosher Salt

Coarse ground pepper

1 teaspoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried and crushed rosemary

Gravy (Au Jus)

2 cups beef broth

½ cup dry red wine

½ teaspoon thyme

½ teaspoon rosemary

2 tablespoons butter

 

Roast can be season up to 24 hours in advance; however, roast must be brought to room temperature prior to cooking.  Remove roast from refrigerator 1 -2 hours before cooking.

Preheat oven to 450˚. Place roast in large roasting pan, rib side down.  Rub minced garlic over roast then season generously with salt and pepper.  Sprinkle the thyme and rosemary over the entire roast.  Roast at 450˚ for 25 minutes.  Reduce heat to 325˚ and continue roasting about 1 hour for medium rare.  Cooking time will vary slightly so using a meat thermometer is the best way to ensure proper doneness.

15 – 17 minutes/pound for medium rare, internal temperature 125˚

18 – 20 minutes/pound for medium, internal temperature 130˚

When roasting is complete, remove to cutting board, cover with foil and allow to stand 10 – 15 minutes.  Place roasting pan across 2 burners on stove.  Add beef broth and wine and bring to a boil stirring constantly to gather all the brown bits.  If gravy appears oily, use a fat separator to remove the oil, being sure to retain the brown bits.  Return gravy to roasting pan and add thyme and rosemary, continuing to stir to blend flavors.  Whisk in butter to add richness to gravy.  Serve gravy separately.

Slice roast and plate or use a serving platter.

Serves 6-8 people

 

Goulash is yet another family favorite.  It is particularly popular during cold snaps as a warm and hearty meal.  It is very common in Germany and Eastern European countries.  Sometimes you see it as a soup served with potatoes in the gravy, other times it is a main dish served over noodles.  My recipe is for a main course and we do serve it over noodles.  I do not add potatoes to this dish.  A simple green salad and a nice french bread round out this scrumptious offering.

As Goulash is basically a stew, the preparation is simple and the cooking time long.  I have not tried it in a crock pot, but see no reason it wouldn’t be just as successful cooking all day.  The sauce is enriched and given a slight tang by using sour cream in the end to finish the gravy.  There are many variations of goulash and it is common to use carrots and green bell pepper for texture and color.  The coloring of the Goulash comes from paprika.  I always have Spanish paprika on hand, but if you are making it for the first time, I recommend Hungarian paprika.

Enjoy and Happy Cooking!

Goulash

1 tablespoon butter

1 large onion, thinly sliced

1 large green bell pepper, diced

2 lbs. stew meat

¼ cup paprika

1 teaspoon salt

½ teaspoon pepper

2 cups beef broth

½ teaspoon red pepper flakes

2 tablespoons water

2 tablespoons flour

1 cup sour cream

In a large pot or dutch oven, melt butter over medium-high heat.  Add beef and cook, stirring frequently about 10 minutes.  Add onions and bell pepper.  Continue cooking until all is browned, about 15 more minutes.  Season with salt and pepper.  Stir in the paprika, making sure that all the meat is coated.  Add beef broth and bring to a boil.  In a small bowl, mix flour and water to make slurry.  Stir slurry  into broth and continue stirring until sauce has thickened.  Mix in red pepper flakes.  Reduce heat to simmer, cover and cook for 1 ½ – 2 hours, or until meat is fork tender.

Add the sour cream and stir to mix.

Serves 6

 

Tri-Tip or Triangle roast is very popular in California, but often overlooked in other parts of the country.  The cut comes from the bottom sirloin and was made popular in California in the early 50′s.  It is great for grilling or roasting.  It is a flavorful cut of meat that is relatively tender, allowing it to be cooked to medium rare without being tough. 1! Unfortunately, it is difficult to find, often requiring you to ask the butcher at your local grocery store.

I marinate my roast with a dry rub, Santa Maria rub, for the better part of the day (up to 24 hours).  Adding an Au Jus or pan sauce, makes this a fancy entree.  Last night I served this with Potatoes Au Gratin.  It was beautifully cooked and there are no left overs.  That’s what happens when feeding 4 big boys, husband included!  Since the roast is seasoned prior to cooking and cooks for about 20 – 25 minutes, it is a great choice for after work.  Simply season  the night before, come home and pop it in the oven!  It will cook faster if brought to room temperature first, however, this is not necessary when in a rush.

Tri-Tip Roast with Santa Maria Rub

Rub

1 teaspoon Kosher salt

1 ½ teaspoons garlic salt

½ teaspoon celery salt

¼ teaspoon coarse ground pepper

¼ teaspoon each of onion powder, paprika, dried dill, dried sage and rosemary

Mix all ingredients together and rub all over the tri-tip

Tri Tip

1 2lb. Tri-tip seasoned with rub

Pan Sauce

2 tablespoons butter

1 cup beef broth

¼ cup red wine

1 teaspoon garlic, minced

2 teaspoons Dijon mustard

½ teaspoon dried thyme

½ teaspoon dried rosemary, crushed

Salt and pepper to taste

Season beef with Santa Maria rub and refrigerate up to 24 hours.  Bring roast to room temperature prior to cooking

Preheat oven to 450˚.  Place tri-tip in a roasting pan and roast to desired doneness, about 20 minutes for medium rare (125˚).  Remove roast and allow to stand about 15 minutes before carving.  Return roasting pan to stove.  Add 2 tablespoons of butter and melt on medium -high heat.  Add the garlic and cook for about 1 minute, stirring to avoid burning the garlic.  Add stock, wine and herbs.  Bring to a boil and scrape up any brown bits.  Reduce sauce by a quarter then whisk in Dijon and taste for salt and pepper.  Pour sauce over sliced meat or serve separately in a gravy boat.

Serves 4-6

 

There is a lot going on this time of year.  Spring welcomes new life and holidays for many.  Passover begins at dusk on Tuesday and Good Friday and Easter fall in the same week.  No matter what your religious beliefs, holidays often involve sharing a traditional meal with family and friends.  Therefore, I think it very fitting to start the week with a recipe for a traditional Seder meal.

While I am not Jewish, I did have an incredible unique experience of spending six weeks in Israel.  I was there during the Passover holiday (and Easter) and I was staying in a Kosher hotel.  Therefore, I learned quite a bit about the traditions surrounding Passover.  Passover represents the exodus of the Jewish people from Egypt, their release from slavery.  It is said that the people had to leave so quickly that they didn’t have time to allow there dough to rise.  As a result, only unleavened breads are consumed during Passover.  In fact, any ingredient that could serve as a leavening agent is forbidden during Passover week.

In a Kosher home, meat products and dairy products are not served on the same dishes, nor using the same utensils.  There are an additional 2 sets for Passover, those that are never in contact with hametz (leavening agents).  There is a long list of rules that are followed to prepare for Passover.  Suffice it to say that the Jewish people really take Spring Cleaning seriously!

There are several dishes that are common for the Seder meal (the beginning of Passover celebration meal).  The meal has many rituals to symbolize the Exodus, however, my focus, as always, is the food!  Likely, Brisket will be served for the Seder dinner entree.  Now this is not BBQ brisket that we have in Texas.  This is braised more like a pot roast.  It is quite yummy with a sweet flavor to it.  This is a time consuming meal and is often made the day before in order to allow the flavors to be maximized.

Give it a try and Happy Cooking!

Brisket

 

• 2 teaspoons salt
• Freshly ground black pepper
• 1 (5-pound) brisket of beef, shoulder roast of beef, chuck roast, or end of steak
• 1 clove garlic, peeled
• 2 tablespoons vegetable oil
• 3 onions, peeled and diced
• 1 (10-ounce) can tomatoes
• 2 cups red wine
• 2 stalks celery with the leaves, chopped
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 1/4 cup chopped parsley
• 6 to 8 carrots, peeled and sliced on the diagonal

 

Preparation

Preheat the oven to 325°F. Sprinkle the salt and pepper to taste over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary.

Cover and bake in the oven for about 3 hours, basting often with the pan juices.

Add the parsley and carrots and bake, uncovered, for 30 minutes more, or until the carrots are cooked. To test for doneness, stick a fork in the brisket. When there is a light pull on the fork as it is removed from the meat, it is “fork-tender.”

This dish is best prepared in advance and refrigerated so that the fat can be easily skimmed from the surface of the gravy. When ready to serve, preheat the oven to 350°F. Reheat the gravy in a pan on the stove. Some people like to strain the gravy, but Joan prefers to keep the onions because they are so delicious.

Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain—that is, the muscle lines of the brisket—and with a sharp knife, cut across the grain.

Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in the oven for about 30 minutes.