TYL Tip Tuesday

Today’s TYL Tip is about BACON. Yeah, we love bacon, sue us.

To make your bacon chopping easier, place your bacon in the freezer for about ten minutes before you start chopping. This will make your bacon cutting a breeze! No more messy bacon and almost slicing your fingers off!

Don’t forget, when making chopped bacon, always add an extra piece, because lets be real, you’re going to be munching on it, because who doesn’t love bacon?

Chopped Bacon

Photo Credit

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Easy Weeknight Bolognese Sauce

Bolognese

If you didn’t already know, we love pasta. We could cook and eat pasta until we’re blue in the face, and if you didn’t guess, one of our favorite sauces is bolognese.

Most bolognese recipes take a lot of time and when you’re in a pinch the last thing you want to do is wait 3+ hours for dinner and a sauce. What’s great about our Easy Weeknight Bolognese is that you get the wonderful flavors of a classic bolognese in half the time!

And most of the ingredients are things you already have in your fridge at home. And if you’re super lazy, and don’t want to chop, you can buy those prepackaged mirepoix (meer-quaw) mixes, that include diced onion, celery, and carrots!

Now, don’t be alarmed by the amount of ingredients, those are what make this recipe great and delicious!

Easy Weeknight Bolognese

Easy Weeknight Bolognese Sauce

Ingredients

  • 1 Cup Chopped Onions
  • 1 Cup Chopped Carrots
  • 1/2 Cup Chopped Celery
  • 1 Pound Ground Beef (Or any other meat)
  • 1 Jar Your Favorite Canned Marinara Sauce (24oz)
  • 1 Cup Red Wine
  • 1/2 Cup Beef Stock
  • 2 Tablespoons Garlic (Minced)
  • 3 Tablespoons Tomato Paste
  • 1 Bay Leaf
  • 1/2 Teaspoon Dried Basil
  • 1 Tablespoon Parmesan (Grated)
  • Olive Oil
  • Kosher Salt
  • Pepper

Step 1: 

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is “dancing” add the ground meat, and season liberally with salt and pepper. Cook until no longer pink.

Easy Weeknight Bolognese

Easy Weeknight Bolognese

(Sidenote, ground meat does not photograph well…)

“De-fat” if necessary.

Step 2: 

While the meat is browning, heat one tablespoon of olive oil on high heat. Again, when the oil is “dancing” and hot, add the onion and sauté for three to four minutes.

Step 3: 

Next add the carrot and sauté for another two to three minutes. If needed add a little more olive oil. Then add the celery and garlic, and cook until garlic is fragrant.

Easy Weeknight Bolognese

Step 4: 

When the garlic is fragrant, add the onions, carrots, celery, and garlic back to the meat. Stir until combined.

Easy Weeknight Bolognese

Step 5: 

Add the wine and beef stock and raise the temperature to high. Allow the mixture to cook on high for about 15 minutes or until the majority of the liquid has cooked down.

Step 6: 

Once the liquid is cooked down, add your jar of marinara sauce and stir together. Lower the temperature to low.

We highly recommend Rao’s Homemade Sauces. Super delicious and you can read all the ingredients! But really, just pick any sauce that has the least amount of ingredients, and you know is super delicious.

Step 7: 

Next, add the tomato paste, bay leaves, parmesan, and dried basil. Stir together. Allow to cook for at least 15 minutes. Taste and add salt and pepper if needed.

Serve with your favorite pasta and top with freshly chopped basil.

Easy Weeknight Bolognese

Easy Weeknight Bolognese

Simplistic Pesto

Simplistic Pesto

Pesto! Who doesn’t love Pesto? A simple dish that originated from Genoa, Italy where originally a paste was made from crushing cheese, garlic and herbs together.

This technique was called moretum which was more of a spread than a sauce like traditional pesto is seen today. The ancient Romans would eat this spread traditionally on bread and it was actually made in a mortar and pestle, hence the name!

In Liguria Italy (a city in Genoa) basil was a very common herb, so using it was a no brainer. There is where they added the addition of crushed pine nuts and a touch of olive oil to make more of a sauce as opposed to a spread.

In Provence, France they add fresh parsley and take out the pine nuts. This variation, is called Pistou. What’s great about pesto is all the variations there are and what you can as you make it. You can add parsley or mint to really liven up the  flavors, but today we are focusing on just simple and classy pesto.

The trick to keeping pesto green and not oxidizing, is blanching the herbs that you put in. So if you want to add parsley or mint, add them to the blanching process of Step 2.

Ingredients

  • 2 Cups Basil Leaves (packed)
  • 1 Cup Pine Nuts (toasted)
  • 6 Teaspoons Garlic (minced)
  • 1 Tablespoon Kosher Salt
  • 1 1/2 Cup Olive Oil
  • 1 Cups Grated Parmesan

Simplistic Pesto

Step 1:

Prepare a bowl of ice water, set aside.

In a large pot, bring water to a boil. When the water is boiling add a liberal amount of salt.

Step 2:

Using a fine mesh sieve, put the basil into the sieve in two batches. Lower the first batch into the boiling water and let them blanch evenly for 15 seconds. Plunge the basil into the ice water, repeat with the second batch.

Drain the basil immediately, and squeeze the excess water out of the leaves. Pat dry with a paper towel.

Simplistic Pesto

Step 3:

Roughly chop the basil and place in a food processor. Next, add the pine nuts, garlic, salt, and cheese. Pulse until blended together.

Simplistic Pesto

If you can buy this cheese, it’s really the best. It’s so smooth and velvety, perfect for giving your pesto a creamy and silky texture. 

Simplistic Pesto

Simplistic Pesto

Step 4:

Before adding the oil, remember to scrape down the sides. With the food processor on, slowly add the olive oil and allow to come together.

Simplistic Pesto

Simplistic Pesto

Simplistic Pesto

Can serve over your favorite vegetables, pasta, chicken, or as a dip.

Pesto is best served at room temperature and if served with pasta, toss the pasta and pesto immediately. No need to heat the pesto separately. 

Simplistic Pesto

Simplistic Pesto

Simplistic Pesto

Coffee and Oreo Ice Cream

Coffee and Oreo Ice Cream

Okay, we know it’s now technically fall but here in LA it’s still pretty warm, and we’re going to continue to take advantage of that warmer weather and share a few more of our favorite ice cream recipes with you. But let’s be real, we can’t wait to make fall ice cream flavors too! Pumpkin, Sweet Potato, and more!

Today’s recipe is one of our favorites. Coffee and Oreo Ice Cream. Yup. Sweet and tangy coffee with the crunchy Oreo? Perfect combination. This was a combo we used to have when we would go to Coldstone’s after school in High School.

Back in high school I (Marlee) was super resistant to the wonderful combo of coffee and Oreo, but after years of Christie making me try it, she finally wore me down, and I’ve seen the light. It’s not only her favorite, but mine too!

Since Coldstone’s has sort of fallen off the face of the earth, we figured, why not make our own? This recipe is super simple and the result is mouth-wateringly delicious.

The tip to this ice cream, is allowing the beans to steep in the warm half and half and really allowing that coffee flavor to release into it.

TYL TIP: Though you may want to, DO NOT USE ESPRESSO BEANS. The first batch we made was SO STRONG, it was hard to eat and we had to remake it with beautiful KONA COFFEE whole beans.

Coffee and Oreo Ice Cream

Coffee and Oreo Ice Cream

Coffee and Oreo Ice Cream 

Ingredients

  • 1 1/2 Half and Half
  • 1 Cup Bakers Sugar
  • 1 Cup of Whole Coffee Beans
  • 1 Teaspoon Vanilla
  • 2 Large Eggs
  • 1 Cup Heavy Cream
  • 2 Sleeves Oreos (Crushed)

Step 1: 

In a large sauce pan combine the half and half and sugar over medium heat until the sugar has dissolved. Add the coffee beans and turn off the heat, allow the beans to steep in the half and half for at least 15 minutes.

Remember, the longer the beans steep, the more coffee flavor the base will have.

Step 2: 

Next, beat the eggs until light and fluffy. About three minutes.

Step 3: 

After the coffee beans have soaked into the half and half mixture, strain the mixture and gently heat again.

When warmed, slowly pour about half of the half and half mixture into the eggs, whisking constantly to avoid scrambling. Pour back into the saucepan and whisk together over a medium-low heat.

Step 4: 

Add the heavy cream, and stir until combined. When the mixture has thickened (and coats the back of a spoon) remove from heat and transfer to a heat proof jar.

Step 5: 

Allow the mixture to cool to room temperature and then place in the fridge for at least 12 hours.

Step 6: 

When cool, make according to your ice cream manufactures instructions. While you’re waiting crush up your Oreos if you haven’t done so already.

About five minutes or so before the ice cream is finished churning, add the Oreo pieces. Transfer to a freezer safe container and allow to freeze for an additional 2 to 3 hours. Scoop that bad boy out and enjoy.

Coffee and Oreo Ice Cream

Traditional Carne Asada

Today feels like the perfect BBQ weather, so we give you the perfect food accompaniment: Carne Asada! Grill it up with a chilled beer in hand (We like Modelo) and you’ve got it made.

If you don’t have a grill you can always use a grill plan like this.

Traditional Carne Asada

Traditional Carne Asada

Traditional Carne Asada 

Ingredients

  • 2 Tablespoons Carne Asada Seasoning*
  • Juice from one Lime (fresh)
  • 1/2 Cup Orange Juice
  • 1/2 White Onion (Thinly Sliced)
  • 1 Bunch Cilantro (Chopped) *Optional*
  • 2 Pounds Skirt or Flank steak

*Equal parts: salt, garlic powder, sugar, paprika. Dashes: Cumin, oregano, black pepper, cayenne pepper. ( You can use what’s leftover as a season salt for anything else).

Step 1: 

In a small bowl, mix together lime juice, orange juice, seasoning and cilantro.

Step 2: 

In a shallow dish, place the carne asada and onions down. Cover with the marinade making sure to coat both sides of the meat. Cover and place in the fridge for a minimum of at least 45 minutes.

Remember the longer you allow it marinate, the more flavor the meat will have.

Step 3: 

Thirty to forty minutes before you plan on grilling your meat, remove from the fridge and allow to come to room temperature.

By doing this, the meat will cook more evenly.

Traditional Carne Asada

Step 4: 

Grill over medium heat for about 2-3 minutes per side. Allow to rest for five minutes before slicing and enjoying.

Eat with tortillas and all the fixings or just by itself! Just enjoy it!

Traditional Carne Asada

Friendiversary

We’ve been best friends for 14 years as of today. We met in September of 2001. We were paired up as buddies, and my job (Marlee) was to show Christie around the school.

The rest is really history ( a long and crazy one) but here we are fourteen years later, writing, making movies, being generally awesome. It’s a slow start, but we’re so glad to be sharing our food blogging journey with you.

sisters

Stay tuned for more recipes and friendship!

Coconut-Curry Corn Chowder

Coconut-Curry Corn Soup

It’s raining in LA!

For one day, and one day only we have what feels like real fall weather (or at least to LA standards) and we are going to use that to our advantage and post this delicious and warm chowder recipe.

Today’s recipe is perfect for any rainy or fall day. You can make this chowder, curl up with a good book (or movie) and enjoy the warm comforts that a hearty chowder can bring you.

What’s great about this chowder? It’s all made in one pot and you don’t even have to really think about it. You throw everything into the crockpot and let her go and 4 hours later BAM! It’s magic!

Coconut-Curry Corn Chowder

Ingredients

  • 3 bags of frozen corn
  • 2 cups of yukon potatoes, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 large chipotle pepper, minced
  • Juice from 1 lime
  • 14 oz. can of fire roasted tomatoes
  • 4 cups of chicken or veggie stock
  • salt & pepper
  • 1 tablespoon
  • 1 can of coconut milk
  • diced avocado (garnish on top)

Step 1:

Add 2 bags of corn, potatoes, red pepper, onion, chipotle pepper, lime juice, fire roasted tomatoes, stock, and salt & pepper to a crock pot. Mix. Cook on HIGH for 4 hours.

Step 2:

While the crock pot pool party gets started, we’ll make the coconut corn cream to thicken the chowder. In a saucepan, place the coconut milk and remaining bag of corn and curry. Add a pinch of salt and pepper. Let it simmer for 20 minutes.

Step 3:

Let coconut corn cream cool a little before blending in smaller batches, probably 2-3 batches. Pour into crock pot and let the chowder party commence!

Coconut-Curry Corn Soup

Coconut-Curry Corn Soup

Adapted from Joyful Healthy Eats!