Steak Tacos with Chipotle Cherry Salsa and Caramelized Onions

Posted on June 24, 2012 by mschro

What better way to try out a tasty new salsa than to serve it with tacos? I picked out a skirt steak for these tacos because you can get a great sear on the outside and I figured it would go well with the salsa. I went simple and just seasoned the steak with a little cumin and smoked paprika. The salsa, steak and onions went really nicely together. Caramelized onions are so good on tacos so I add them in whenever possible. I caramelized the onions in the leftover adobo sauce which added a smokiness that wasn’t too sweet. Then for a little texture and crunch I added some red cabbage on top. A little crumbled queso fresco added creaminess (sour cream would probably work fine too.) All together, this was a really delicious taco and I look forward to having it again sometime.

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Black Bean and Sweet Corn Salsa

Posted on May 21, 2012 by mschro

There’s this great Mexican restaurant nearby that serves black bean salsa with corn chips before the main course. I have been wanting to recreate this salsa because it’s hard to stop eating it. The salsa is easy to throw together and has great flavor. It works nicely as a condiment for chips or in tacos, burritos, tostadas, etc. The spiciness can be dialed down by adding fewer jalapenos and cayenne or increased by adding serrano peppers which are quite a bit spicier. The corn provides an element of sweetness and the white and green onions a good amount of texture and crunch. I think the recreation of the restaurant’s salsa was a success because once again it was hard to put the bowl down and save room for dinner!

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Rhubarb Crisp

Posted on May 13, 2012 by mschro

For Mother’s Day I wanted to post my mom’s rhubarb crisp recipe I enjoyed every summer as a kid. In the backyard there was a big rhubarb plant and once the stalks were ripe she would cut some off and make rhubarb crisp! Her recipe is easy and not including the rhubarb you probably already have the ingredients at home. Oats, butter, brown sugar and cinnamon cover a layer of chopped rhubarb. Then it’s baked in the oven and the result is soft and melty on the bottom with crispy oats on the top. I topped the crisp with fresh whipped cream. Mom’s recipe is a winner!

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Sour Cream and Dill Biscuits

Posted on January 13, 2012 by mschro

For dinner lately I have been enjoying the great combination of warm biscuits and soup. The flaky biscuits are perfect for dipping in that last tablespoon of broth at the very end. I recently tried a really easy recipe for sour cream biscuits and I was happy with the results. It only took 20 minutes to prep and bake. To spice the recipe up I added some dill which I thought would work nicely with the sour cream. Plain or buttered, these biscuits are a perfect side dish for hot soups. I had mine with some tasty turkey and wild rice soup and it was a match made in heaven!
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Ginger and Honey Mustard Glazed Ham

Posted on January 7, 2012 by mschro

A slice of savory, spiced ham is a great dinner to fight the winter chill. I picked up a small hickory smoked ham steak with the bone in and decided to make a simple sauce of mustard, honey, ginger, cloves, and cinnamon. I broiled the ham for a few minutes on each side and the results were very good. The ham was flavorful but not too sweet which was the effect I was trying for. For a side dish, I made a simple baked sweet potato which was super tasty with the glazed ham.

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Roasted Corn and Red Pepper Salsa

Posted on July 9, 2011 by mschro

This corn salsa is perfect for the summer sweet corn season. I made this to go with some Chile Verde Chicken Tamales and the pairing went together well. The salsa was mostly sweet with just the right amount of heat. It would go nicely on burritos and tacos too.

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Mole Chili con Carne

Posted on May 20, 2011 by mschro

Since I enjoyed the pork mole negro I made a while ago I thought I would try it in a chili. Originally I started with a basic recipe for meat chili and it eventually evolved into both a mole and a chili recipe. I’ve always thought the flavors in mole would go well in a chili and it turns out I was right because this was very tasty! The flavors of the chili were multi-layered and complex (probably because of the 20+ ingredients in it). This recipe is ideal for a large slow cooker but a sauce pot on low heat would work fine too.

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Sweet Potato Wedges

Posted on January 19, 2011 by mschro

Sweet potato fries are such a great way to eat your beta-carotene! I love the beautiful color of sweet potatoes and their flavor made these fries seem more like a dessert. They were easy to prep and cook, but make sure to keep an eye on them because they do burn more easily than regular potatoes. As with regular fries, I like to broil them the last few minutes of cooking to get that extra bit of crispiness on the outside.

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Barbeque Pulled Pork Sandwich

Posted on January 18, 2011 by mschro

If you want a clean, tidy dinner this is probably not the recipe for you. Ending up with barbeque sauce all over was worth it though since this sandwich turned out very tasty. The sweet and tangy barbeque sauce was excellent with the pork. Slow cooking the meat allowed it to get very tender and easy to pull apart. The coleslaw was great with the sandwich, and after looking at some pictures I decided to put it right on the bun. I also baked some sweet potato fries that went very well with the flavors of the pulled pork.

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Roasted Cajun Chicken

Posted on December 22, 2010 by mschro

There are a lot of Cajun chicken recipes on the internet but I thought I would try making up my own wet rub. I thought the chicken turned out tasty–it was very juicy and tender. The rub was spicy and savory and I was quite happy with the results. I made some potato fries with the chicken and they were both pretty good together. I have a lot of leftover chicken so I think I will try making some chicken quesadillas out of it too.

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