Mystery Ingredient: Beef Jerky

 

I love recipes with mystery ingredients. We call it a "guess the ingredient" kind of recipe. As you saw from the title, I already gave away the mystery ingredient for this recipe, but serve it for dinner and see if everyone can guess what the mystery ingredient is!

Original Jerky Chili

Ingredients:

2 medium yellow onions, diced and divided
2-4 jalapeno peppers, chopped
1 pound Oberto Original beef jerky, chopped
2 pounds chopped sirloin
3 tablespoons olive oil
3 tablespoons biscuit mix or flour
Worcestershire sauce, to taste
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons coriander
1 1/2 teaspoon ground ginger
2 teaspoons ground black pepper
3 teaspoons cinnamon sugar
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can tomato puree
2 (14-ounce) cans red kidney beans
1 (14-ounce) can pinto beans with jalapeno
1 (14-ounce) can black beans
1 (10-ounce) package frozen corn
Shredded smoked gouda
Shredded smoked white cheddar
Chopped cilantro
Lime wedges
Tortilla chips

Directions:

In the bowl of a food processor, pulse 1/2 cup onion and jalapeno peppers 2 to 5 times. Transfer to a bowl and set aside. Using the feed tube, gradually add small amounts of jerky and pulse to process. Set aside.

Preheat a slow cooker on low. In a cast-iron Dutch oven or large soup pot over medium heat, heat olive oil. In a medium bowl, combine chopped sirloin with biscuit mix or flour. Add to pot. As meat browns, add remaining onions. When softened, stir in onion-jalapeno mixture. Season to taste with Worcestershire. Reduce heat to simmer. Add spices and stir in tomatoes and puree. Add processed jerky.

Transfer mixture to slow cooker. Add beans and corn. Cook 6 to 8 hours, stirring occasionally. To serve, garnish with cheeses, cilantrol, lime, and tortilla chips, as desired.

Makes 10 to 12 servings.

Source: Oberto. I can't seem to find this online. I think my mom said she got the recipe out of a Costco recipe booklet or something like that. I really loved this chili recipe. I think you will too.

Perfect Christmas Cookies

 

I wanted to make soooo many kinds of cookies this Christmas, but I didn't because I'm still trying to lose weight from my last pregnancy. Maybe next year. I did get the opportunity to make these (actually, a few weeks after Christmas, but I'm posting it here because it makes more sense). These are so good. They are almost like little tarts. The cookie dough is more like a cream cheese based pie dough. The only sweetness comes from the apricot jam and the powdered sugar sprinkled on top, but they are just right.

 

Apricot Kolaches

Ingredients:

8 oz. cream cheese, softened
1 cup unsalted butter, softened
2 1/2 cups unbleached all-purpose flour, sifted; plus more for rolling
1 jar (12 oz.) good-quality apricot preserves (about 3/4 cup)
1 large egg, beaten
Confectioner's sugar, for dusting

Directions:

Using a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until light and fluffy, about 3 minutes. With mixer on low, gradually mix in flour until a smooth dough forms. Turn out dough onto a lightly floured surface and gently form a ball. Divide the dough into thirds, wrap each in plastic wrap and flatten into squares. Refrigerate at least 4 hours.

Heat the oven to 400 degrees F. Line 3 cookie sheets with parchment paper. Remove 1 piece of dough from the refrigerator and roll it out on a lightly floured surface into 1n 1/8-inch thick rectangle. Using a sharp knife or pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares. Spoon about 1/2 teaspoon of the preserves onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the prepared cookie sheet. Repeat the process with the remaining dough.

Bake one sheet at a time until golden and very lightly browned and puffed, 10-12 minutes. Transfer to a rack to col completely and then dust with confectioner's sugar. Store in an airtight container.

Recipe Notes: Prep time: 45 minutes, Bake time: 10-12 minutes, Total time: 57 minutes, plus 4 hours refrigeration time, Makes: about 4 dozen.

Source: I had seen nearly identical recipes in a bunch of my cookie cookbooks, but the one I ended up using was from the Holiday 2015 Smith's MyMagazine mailer. I can't seem to find it online. This recipe was submitted by a shopper called Craig L. and it is a recipe that his mother, Rose, used to make.

Notes: I might try this without refrigerating the dough next time. After refrigeration, the dough was almost impossible for me to roll out, so I let it come back to room temperature before rolling and it worked out fine. These were really delicious. They would make a very pretty addition to any holiday cookie plate. Good stuff!

 

Above: Fresh out of the oven and before sprinkling with powdered sugar. Be sure to pinch the corners shut really well when you apply the beaten egg, otherwise the sides will flip open during baking (see the very top row?). Sadly, I had to eat the "ugly" cookies since they weren't pretty enough to present to anyone. ;)

 

Above: Separate each layer of cookies with a sheet of waxed paper (parchment paper would work too) when storing or transporting.

Mash 'em!

If you don't like mashed potatoes, I don't know if we can be friends.

Try these and hopefully you will like them, because I really want you to be my friend!

Bacon, Ranch, and Cheddar Mashed Potatoes

Ingredients:

2 1/2 pounds russet potatoes, peeled and cubed
1/2 cup (1 stick) unsalted butter
1 cup warm milk
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry ranch dressing seasoning
1 1/2 cups shredded cheddar cheese, divided
2 cups cooked, crumbed bacon pieces

Directions:

Boil cubed potatoes for 10 to 15 minutes, or until fork tender. Drain and place into the bowl of a stand mixer. Add butter, milk, garlic salt, pepper, ranch seasoning, and 1/2 cup of shredded cheese. Mix until just combined. Transfer potatoes to a large Dutch oven or pot over medium heat. Top with remaining shredded cheese and close lid for 3 to 5 minutes to melt cheese. Remove lid and serve with crumbled bacon on top.

Makes 8 servings.

Source: The Costco Connection, November 2013. Recipe courtesy of Costco member Jenny Flake of Picky Palate. You can check out her site here.

Notes: These were my favorite of the bunch, though I liked them all!

Chipotle Mashed Potatoes

Ingredients:

3 medium (5- to 6-ounce yellow potatoes, cubed (peeling optional)
6 tablespoons nonfat milk
6 tablespoons shredded Monterey Jack cheese
1 1/2 tesapoons minced canned chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste

Directions:

Boil cubed potatoes in water or reduced-sodium broth until fork tender. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork. Mix in milk, cheese, peppers, cumin, and cilantro. Season with salt and pepper.

Makes 4 servings.

Source: The Costco Connection, November 2013. Recipe courtesy of MountainKing Potatoes.

Notes: I really liked these too. They weren't too spicy--just a hint of chipotle flavor. If you want them spicier, simply add more chipotle pepper.

Roasted Artichoke Heart Mashed Potatoes

Ingredients:

3 pounds red potatoes, quartered
1 large red onion, in 1/2-inch dice
2 (14-ounce) cans artichoke hearts packed in water, drained
3 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 cups chicken or vegetable stock, or the water from the artichoke hearts, warmed
Salt and pepper, to taste

Directions:

Preheat oven to 450 degrees F. Place potatoes, onion, artichoke hearts, olive oil, oregano, and thyme on a large baking sheet or roasting pan. Toss ingredients with your hands to evenly coat all of the vegetables. Roast vegetables for 25 to 30 minutes or until soft and fragrant. While vegetables are still hot, carefully transfer them to a large saucepot using a spatula. Add warm stock and carefully whip or mash the roasted vegetables until light and fluffy, or to desired consistency. Add salt and pepper, to taste.

Makes 8 servings.

Source: The Costco Connection, November 2013. Recipe courtesy of Manuel Villacorta, author of Peruvian Power Foods (Health Communications Inc., 2013).

Notes: I'm not going to lie, these mashed potatoes won't be winning any beauty contests, but if you like artichokes, then you will love this.

It's Good to Eat Your Veggies

You know what? I really like Brussels sprouts. I really do! Try this recipe and you will too!



Roasted Brussels Sprouts

Ingredients:

1 pound Brussels sprouts
2 tablespoons olive oil
Sea salt and pepper, to taste

Directions:

Preheat oven to 400 degrees F. After preparing the sprouts, chop them in half lengthwise. Place the sprouts, halved side up, on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Roast for 20 minutes or until tender. Serves up to 4.

Easy additions: Minced garlic, thyme, chopped onions, or seasoning salt (such as Johnny's) instead of salt and pepper.

Cheese and bacon variation: Line baking sheet with parchment paper. After preparing the original recipe, add chopped, cooked bacon, and a handful (or more) of shredded cheddar cheese a minute or two before removing sprouts from oven. Remove, toss, and serve.

Source: My mom found this in The Costco Connection, October 2013.

Notes: Be careful not to over-salt these. Sea salt can be pretty strong. Also, we opted not to chop the Brussels sprouts in half lengthwise. We simply kept them whole. Delicious!

Soy-Glazed Brussels Sprouts

Ingredients:

6 cups thinly sliced Brussels sprouts
1 cup thinly sliced onion
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon balsamic vinegar

Directions:

Preheat oven to 450 degrees F. Prepare Brussels sprouts. Cut them into thin slices. Toss Brussels sprouts, onion, soy sauce, and sesame oil together in a large bowl until well coated. Spread mixture in a single layer on a baking sheet lined with parchment paper. Bake 15 minutes, or until tender. Remove from oven and sprinkle with balsamic vinegar on top. Toss and serve. Serves 4 to 6.

Source: The Costco Connection, October 2013, recipe courtesy of Jeanette Chen, Costco member and blogger. You can read her blog at Jeanette's Healthy Living here.

Brussels Sprouts Preparation Techniques

Some Brussels sprouts are sold on the stalk on which they grow. Cut the sprouts from the stalk, if applicable. Then rinse them thoroughly and cut off the white stems on the base of each sprout, taking care not to cut through all of the leaves. Peel off a few outer leaves, especially if any have brown spots. Now they are ready for any recipe.

Grilling, roasting, or steaming the sprouts brings out a sweet, mild flavor and also retains many of the vegetable's healthful properties. Heavily boiling the sprouts can make them mushy and bland (possibly the reason they top the "most-hated" list for some) and destroys most of their nutritional value.

Source: The Costco Connection, October 2013.