Grilled Veggie Tostadas Inspired by Pioneer Woman


This is a dish not of my own but inspired by Pioneer Woman’s Grilled Veggie Burrito Recipe. We had this for lunch one day, and I must say it was awesome! There is absolutely no meat in this recipe. You don't really need it! The recipe below made is made for three people.

I must give Ree Drummond, the Pioneer Woman, the inspiration for this dish, although we changed it up a little. You can find here original recipe on this link:


2 cups White Minute Rice
2 tbsp. Chopped Cilantro
½ tsp. cumin
½ tsp. smoked paprika
Salt/Pepper to taste
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed (OR 2/3 c. frozen corn, thawed and warmed)
1 c. dried black beans, rinsed and boiled til soft
6 soft taco sized corn tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Mozzarella Cheese (or cheese of your choice)
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Prepare white rice as instructed on box. After it has been prepared, add cilantro into it and stir. (Note: The original recipe uses lime to make cilantro lime rice. We were out of lime—but I am sure this would be wonderful as well).

Heat grill pan and spray with cooking spray. Lightly sprinkle salt, pepper, cumin, and smoked paprika onto the cut vegetables. Place on grill pan cut side down and cook about 3-4 minutes (or until they start to soften.) Turn and cook until done. (If your grill pan is small and you have to do this more than once, make sure you spray with cooking spray each time or veggies will stick). Remove from heat and let cool just a little bit, then dice.

Before you dice your vegetables, prepare corn tortillas by spraying both sides with vegetable oil spray and cooking in  a preheated oven for 10-12 minutes or until the tortillas are brown and very crispy. Heat your black beans in a boiler or in the microwave.

Prepare by layering-corn tortilla, cilantro rice, black beans, vegetables, and cheese. Do this twice and then top with your toppings of choice. We used salsa, Greek yogurt, onions, and tomatoes.
This is a delicious dish! Try this one! Click here for a printable recipe!

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Breakfast Nachos


A simple, delicious, and different take for breakfast! I don't know why I haven't thought of doing this before. These are so good I could eat these for lunch and dinner too!

2 Corn tortillas, cut into eights, triangle pieces
2 eggs cooked, scrambled
2 slices bacon, cooked, diced
1 tbsp diced tomatoes
1/2 tbsp mozzarella cheese
1 tsp salsa
cilantro, to taste
1/2 tbsp plain Greek yogurt

Spray the tortilla pieces with canola oil on both sides and place in a preheated 400 degree oven for about 10 minutes.  On minute 5 take out and turn over. They should be a nice brown color and very crisp.

Place chips on plate and top with eggs, bacon, tomatoes, cheese, salsa, and yogurt. Sprinkle cilantro on top. 

Crunchy, flavorful, wonderful! I sprinkled a little sriracha on top as well for extra heat. Enjoy! Printable recipe here.


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Pan Seared Salmon with Creole Cream Sauce



We had some frozen salmon fillets and I was trying to think of a way to "spruce" it up a little. So I decided to make a bath of cream sauce to put it in, and top with our sweet and sour carrot and cucumber noodle salad I made recently.  It was awesome, and it made a simple dish elevated in flavor and presentation.

4 Salmon fillets, thawed
3/4 cup plain Greek yogurt
3 tsp Dijon mustard
2 tsp ground yellow mustard
1 tsp cayenne, 4 tsp Worcestershire
 1 tbsp honey, 3/4 cup milk or cream (I used 1% milk)
1/4 cup plain almond milk. 

Season the salmon with a light sprinkling of salt and pepper, and a small sprinkle of paprika. On medium heat in a cast iron skillet, cook the salmon about 5 to 6 minutes per side. 

While it is cooking mix the yogurt, mustard, yellow mustard, Worcestershire, honey, milked and almond milk together. Place in a saute pan and warm on medium low heat, just enough to heat through.

After the salmon as cooked on both sides place in the broiler on high for about three minutes or until the top of the salmon is a nice brown color.

Plate your cream sauce on your place and place your salmon on top. Place your salad on top and, voila! Serve with a vegetable of your choice. This sauce is a perfect compliment with the fish. Printable recipe here.



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Sweet Rub Coffee Crusted Ribeye Steak




I made these a while back but I wanted to make an official recipe for them. These steaks are so good, you may want to eat two. The method for my steak was very similar to the coffee crusted steak recipe that I shared in an earlier blog post

1 Ribeye steak
1 tbsp ground coffee 
1 tbsp sugar
1 tbsp seasoned salt
1 tsp black pepper
2 tsp smoked paprika
More salt and pepper to sprinkle

Let your steak sit at room temperature for about 20 minutes sprinkle lightly with salt and pepper. After 20 minutes coat well with coffee rub mixture. 




The method for the steaks was a little different than my previous post.  The main difference is that I fired up my charcoal grill and seared them quickly over direct heat for 2 minutes on each side. I then placed them in a cast iron skillet and put them in a preheated 375 degree oven and then turned the oven OFF. I let them sit in the oven for 8 minutes. Take out and let rest for at least 5 minutes.

The asparagus was coated in olive oil, then salted, peppered, and sprinkled with garlic powder.  It was cooked in an oven at 350 degrees for 20 minutes.

The Hollandaise sauce was a variation of a previous blog post, except I added 2 tbsp of butter.







Try this! It is delicious and not difficult to make! Printable recipe here.


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Peanut Thai Chicken



I took a variation of a recipe we found online and made it our own. It was a tasty dish. The peanut butter sauce mixed with heat of spices was great. Here is what we did.

1/2 cup warm water
1/3 cup peanut butter
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
2 1/2 lbs chicken drumsticks and thighs
Salt and pepper to taste

Mix water, peanut butter, vinegar, soy sauce, garlic, red pepper flakes and ginger. Blend until you have a silky texture.

Place chicken flat in a fridge-safe container and sprinkle a small amount of salt and pepper on chicken. Pour 3/4 of  mixture over chicken. Let marinate for at least 3 hours. This will allow the flavor to get underneath the skin. I would recommend overnight.

In a cast-iron skillet on medium brown chicken on each side, cooking about 5 minutes per side. It should take about 10 minutes. 

Place skillet in a preheated 375 degree oven and cook for 10 -12 more minutes. On the last minute, turn your oven on broil and brown the skin.

Take the remaining amount of sauce and warm thoroughly.  Take chicken and plate. Place remaining sauce and put over chicken. 

And that's it! Serve with veggies and enjoy! Printable recipe here.

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Oven Rib-eye Steak


Yum

I found some rib-eye steaks on sale at our local market, so I decided to try pan searing and oven roasting them. I thought I had gone completely crazy when I said to myself I wasn't going to grill a rib-eye. However, the final result was a very tender, moist, juicy and flavor-filled steak. So good I would even dare say it rivaled a grilled steak. Yes. I said it. Begin throwing stones at me.

Before you do that you need to try this recipe.  Maybe once you try it, you will put the stones down.

3 rib-eye steaks
1/2 tbsp kosher salt
2 tsp black pepper
2 tsp garlic powder
2 tsp smoked paprika

I took the steaks  a couple of hours before cooking and sprinkled about 1 tsp of kosher salt on them and wrapped them in parchment paper. I placed them in the fridge for about 2 hours. This will pull excess moisture from the meat.

Take the steaks out of the fridge an remove paper. Pat dry. Mix all dry spices and salt together. Sprinkle lightly on each side of steaks (about half of dry mixture) . Let set at room temperature for 20 minutes.

While you are waiting, take some whole mushrooms, sprinkle with olive oil and place in a toaster oven for those twenty minutes. On minute 10, season with salt and pepper, just a light sprinkle.

Preheat your oven to 375 degrees and heat up your cast iron skillet on medium-high heat. Sprinkle remaining dry seasonings on steaks evenly. Sear each side of the steaks for two minutes per side. Place in the oven. Let cook in oven for 2 minutes, then turn oven off. Let steaks cook another 6 to 8 minutes.

Take steaks out and let rest.  While they are resting, take pan you seared the steaks in and turn on medium heat. Add 1 cup heavy cream, 1 tsp salt and pepper, and 1 tsp lemon juice. Add 1/3 cup mozzarella cheese. When all incorporated place 1 tbsp butter and turn heat off. Mix until butter has melted.

Plate steak and place mushrooms on top, then top with cream sauce.  Serve with veggies.

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Asafitida / Asafoetida 100g