Roasted Pasilla Pepper Tostada

This is written for the less experienced cook.  I go into a lot of detail to help people learn what to look for in the process.   Despite the length of the recipe, it's actually quite a simple dish to make once you get used to the roasting process.

Ingredients

2 Pasilla chili peppers

1 can Refried beans (I'm using Amy's Kitchen® Organic and Vegetarian Traditional Beans)

1 Tbs Milk

1 Cup Cheese (half Mozzarella/half Cheddar)

2 Tbs Olive Oil* 

1 Red Onion

1 Bag of Morningstar Farms®- Griller Crumbles

1/4 Cup Chopped Cilantro or Parsley

2 Large Red Tomatos

1 bag Tostadas 

Optional Seasonings

Salt

Lime

Chili powder

Smoked Paprika

*Or you can estimate 

The Pepper

1. Start by roasting the Pasilla peppers on the stove.  Using an electric stove sit the peppers above the heat on a rack.  I am using a toaster rack on the electric stove, but if you're using a gas stove, you can put the peppers right on the rack.

2. Using tongs, rotate the the peppers every few minutes.  This ensures that they will cook evenly.   You will hear them popping, this is caused by steam that forms underneath the skin coming from the meat of the pepper.  The pepper shrinks down as it loses moisture, the steam builds up underneath the protective skin, the skin expands and POP! ... the gaseous steam gets through!  Neat!

3. While the peppers roast, set up the next step.  Get some towels and a large plastic zip-lock bag.

4.  When the peppers are done you will find that their color turns to a dark olive-green.  The skin should be blackened and beginning to peal.

5.  Using the tongs, put the peppers in the plastic bag and shut it quickly so as not to let out the heat.  Wrap them in the towels and let this sit to steam while you prepare the other ingredients.

The Beans

1. Preheat the oven to 350*.

2. Find a small glass baking dish, empty the can of beans in the dish and spread it evenly, smoothing the top surface.

3. Add a splash of milk and stir thoroughly for a creamier texture! MMM! This is going to be good!

4. Sprinkle the cheese on top.  I'm layering mozzarella with cheddar cheese, but feel free to use whatever you like best.

5.  Put this in the oven for about 10 minutes or until the top of the cheese starts to brown.

6.  Shut the oven off and let the beans sit in there to stay warm while you prepare the other ingredients.   I put the crispy tostadas on a cookie sheet to let them warm up in the oven.  Just make sure the heat is not on or you're tostadas will be extra toasty....

The Meat and Onions

1.  Chop the onions in small half-inch cubes.  They don't have to be perfect. Just small.  You could also use a machine to do this, but I like to practice the art of the chop.  ;)

2. Using a large skillet, heat just enough olive oil to cover the onions plus a splash more to cover the next ingredients.  You will get good at estimating the amount of oil you like.  I used about 1-2 Tablespoons of oil for a cup of onions.

3. Add the onion and put the heat on medium-low to simmer.

4. Using  Morningstar Farms® Griller Crumbles, start by emptying half the bag on a plate and microwave for 1:30 minutes to defrost.

5. After the onions have become transparent and have begun to brown, add the meat and stir the mix well and increase the heat to medium high.  This should be sizzling.

6. Remember to stir occasionally so the bottom doesn't burn and everything gets cooked evenly.

7. Sprinkle with chili and smoked paprika for extra flavor.  Add chopped cilantro or parsley and cover, stirring occasionally.  Add salt to your liking.

8.   After the meat has browned a bit you can reduce heat to low and cover.  This will let  the flavors seep into the meat and juices.  Yummm...   It will be done when the meat is a deep brown and starts to crisp, but not too crispy.  You'll have to watch it and taste it to make sure it has the flavor that YOU like.

The Pepper and Tomato

1.  Cut a tomato. Small cubes.

2.  After the peppers have thoroughly steamed you can easily peal them.  Remove the seeds and cut in inch long strips.

3.  Finally combine the pepper and the tomato in a medium sized bowl.

4. Can can sprinkle a bit of salt on this if you like, and add a squeeze of lime for more pizazz.

Building You Perfect Tostada

Everything is ready! Now is the fun part!  Layer the beans, the meat, and the tomato and pepper on top of the tostadas.   Your guests can do this themselves as the tostada tends to get soggy if not eaten right away. 

If you you like sour cream, add that to the top and enjoy!  This is great with a salad!

Cheese and Avocado Toast

Here is a delicious savory light dish perfect for a summer lunch.  Serve with sliced apples to add a bit of crunch and sweetness to contrast!

Ingredients
Jewish Rye Bread
Olive oil
Monterey Jack Cheese
Avocado
Salt & Pepper
Smoked Paprika

Technique
Spread the toasted rye bread with your favorite olive oil.  I love to use herb flavored olive oil to add a savory punch to my creation.  Top with thinly sliced Monterey Jack Cheese and avocado and sprinkle with salt & pepper.  Add a bit of smoked paprika to make your taste buds dance. Grub on, friends!

BanAnna Raisin Muffins

I started out with a 5 star basic banana muffin recipe that I found on AllRecipes.com and added a few extra things to make it a little more awesome.   I added raisins and topped each muffin with raw sugar and glazed pecans.  Slurp! 

I like my muffins to be easy, incredibly moist, and packed with sweet goodness!  (teehee...) 

This recipe is EASY and only takes about a half hour to make!

Prep Time: 10 minutes
Baking Time: 20-25 minutes
Yeilds: 12 Muffins (one muffin pan)

Ingredients:

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 large bananas, mashed 3/4 cup white sugar 1 egg 1/3 cup butter, melted 1/2-1 cup raisins *opt. raw sugar* glazed pecans (one for each muffin)* Directions: 1. Preheat the oven to 350F.  Spray the muffin pan with non-stick oil.  (I used Pam and used a napkin to make sure there wasn't excess oil in each muffin divot).  You could also use paper liners, but it's a waste of paper and you have to suck on 'em to get all your crumbs.   2.  In a small bowl, sift the flour, baking powder, baking soda, and salt together. 3.  In a big bowl, mush up the ripe bananas using a fork; then add the sugar, egg, and melted butter and mix her up.  4.  Using a rubber spatula, Fold the dry mix into the wet mix until the concoction is nice and smooth (or maybe a little lumpy with all that banana in there, that's ok).   5.  Carefully add the raisins.  Be sure not to over mix everything, or the air bubbles will bust and you will get dense yucky brick muffs. Blegh!  ;) 6.  Scoop the banana raisiny mix into the muffin pan. 7.  Now sprinkle raw sugar on each muffin-to-be, and crown them all with a glazed pecan! 8.  Bake in the oven for 25 to 30 minutos for normal sized muffs, (10-15 for mini-muffs).  9.Use the toothpick method to check if they're ready. Or you could tap 'em, and see if they're bouncy (heheh...). 10.  Let cool a few minutes, and then nom them with more butter if you're a glutton like me!     Enjoy!

Coming Out

Hey guess what you guys!  I can cook.  I don't know how it happened, but it's true.  It's like I'm in shock................ It's like....... the heavens have rained down yummy food making powers on me, and I never even knew it!  

Wowie!

Why the heck do I always tell people I'm no good in a kitchen??  I mean, it's just kinda weird to preface your cooking with, "Well, I'm just learning... so hopefully this turns out...", and an hour later you pull out the best motha fckin muffins you ever freaking had!  

So yes.  I can cook.  

Unfortunately, I only came to this realization.... like, yesterday.... 

But I can cook, so I'm starting this blog to save the yummilicious recipes that I make.  

-Anna