Need to Update this week!

I will get this recipe in this week, plus I made fresh beets to go with it. I'll let you know how I did it!

Made a Baked Apple Stuffed French Toast on Friday, but I need to tweek the recipe.

With fall around the corner, I am bursting with stuff I want to add.

Tonight the Russian Dish, Beef Stroganoff!

First attempt for me. My son hears stuff on iCarly and I think he's heard Beef Stroganoff mentioned. This is his second request (obviously an episode he's seen before) so Beef Stroganoff it is. Of course we'll have to have beets with it and if I can find fresh, then I'll give them a whirl, too! Really, how fun, don't you think?

This recipe is from The Gourmet Cookbook. Pictured and as written, I bought a 1 lb Beef Tenderloin Tail. Although good, I don't think it lended itself to a longer cooking time because it has very little fat. Next time, I will use a 1/2" thick sirloin cut into 1/2" cubes for it has a bit of marbling which I felt this dish needed. Still a very good dish and I'll make it again.
In a 1 Quart Sauce Pan, melt 1 1/2 Tbl Unslated Butter. Add 1 Tbl Flour and cook for 2 minutes, making a roux. Add 1 Cup Beef Broth in a steady stream whisking continuously until it boils. Reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat and keep warm.
Cube 1 lb Beef Sirloin (or Tenderloin) to 1/2" cubes. Season with S&P. Using a heavy skillet over moderately high heat, melt 1 Tbl Unsalted Butter in 1 Tbl Olive Oil. Add 1/2 of the beef and cook, turning once, until browned on both sides. Remove with a slotted spoon and place on platter. Cook the remaining half of the beef the same way using butter and oil if needed. Remove with slotted spoon and place on platter.
In same skillet, add 1 Tbl Unsalted Butter & 1 Tbl Olive Oil. Add 1/2 Cup Thinly Sliced Shallots and cook stirring occasionally for about 3 minutes until golden brown. To this add 3/4 lb of Quartered Cremini Mushrooms and cook stirring occasionally until liquid has evaporated and mushrooms have browned about 8-10 minutes. Return meat and its juices to pan. Warm and place on platter.
Reheat sauce over low heat and whisk in 3 Tbl Sour Cream, 1 tsp Dijon Mustard, 2 Tbl Fresh Dill, 1/2 tsp Salt and 1/4 tsp Pepper. DO NOT let sauce boil. Pour sauce over meat and serve over hot noodles.
What a treat! This is a delicious meal in Fall or Winter. Serve with Spinach Salad and Warm Marbled Rye, sliced to order.

NOTE: GF, use either corn starch or GF Flour for thickening and GF Pasta.

Tomatillos Salsa and Fluatas

It was initially not my idea to attempt this type of dinner, it was my husband's, but it turned out fun. I normally don't attempt an entire meal of new dishes, ingredients and/or cooking methods, but he really had his heart set on a true Mexican theme after watching lots of Rick Bayless, so I obliged.

Our meal consisted of ceviche (I need to improve the recipe before I post anything), tomatillos salsa, and chicken flautas.
For the flautas, I first marinated 6 Chicken Thighs in the Zest of 1 Lime, 1/2 C. Lime Juice, 2 crushed Garlic Cloves, the meat of 1 Roasted Jalapenos, 1 Tbl Apple Cider Vinegar, 2 Tbls Olive Oil, 1 Cinnamon Stick, 1 tsp Dried Oregano, Cilantro, S&P. They marinated for about 1 hour and were grilled. Traditionally I believe shredded chicken is used and ours was sliced.
The salsa and flautas were very good and we will make both again. Tomatillos are readily available in grocery stores. Using 4 tomatillos, peel the paper off, remove the stem and slice in half along the equator. Slice 2 Garlic Cloves in half. Heat empty non stick skillet over medium to medium high. Add garlic and tomatillos cut side down and cook til rich brown in color but not burned. Turn and cook 2nd side. Once garlic is done, add to food processor. When tomatillos become soft, add to processor and allow to cool. Add the meat of 1 peeled, roasted Anaheim Pepper, 1 peeled roasted Jalapenos Pepper and S&P. Pulse just until there are no chunks remaining. Place in serving bowl. Stir in 2 Tbl Red Onion, 2 Tbl minced Cilantro and a Squeeze of Lime. Serve immediately.
For flautas, heat iron skillet with 2" canola oil. Once hot (about 375) add corn tortilla for 5 seconds in each side and remove. Add sliced chicken, roll and secure with with a toothpick. Place back into oil and cook until golden brown; turn and finish cooking. Serve crispy flautas with tomatillos salsa and sour cream.