Pancho's (Sponsored Post)

Who doesn't appreciate some cheesy goodness now and again? I'm not just talking a slice of cheese on a sandwich or sprinkled on a taco. I mean real, ooey gooey, sexy cheese, draped over everything from a tortilla chip to a stuffed pepper.

I'm talking queso. Specifically Pancho's cheese dip.

There are only two Pancho's restaurants (in West Memphis, AK, and Memphis, TN) but their famed cheese dip is available in 1200 locations across the country, including Giant Food Stores in Baltimore, and the Weis Market on Goucher Blvd in Towson. (Check their store locator--https://panchosdip.com/store-locator--for info.) People have called this stuff the Best Dip on the Planet; it even has a fan club. I can see why. It's not too thick, not too spicy, and it tastes fresh. As I was putting these dishes together, I was literally scooping the cheese out of the tub with my fingers and eating it.

But then, I do like me some cheese.

I crumbled some freshly fried Mexican chorizo on some Pancho's to make a super easy and delicious choriqueso dip. And I thought it made a brilliant topping for some Mexican-style stuffed bell peppers.

Papas con Chorizo-stuffed Bell Peppers with Pancho's Cheese Dip

2 fist-sized red potatoes, peeled and cut into 1/2" cubes

Salt

1/2 lb Mexican chorizo

2 cloves garlic, minced

2 red bell peppers, cut in half from top to bottom, seeds removed

Your favorite salsa

Pancho's Cheese Dip

Minced green onions or chives

Put the potatoes in a saucepan and cover with cold water seasoned with a generous pinch of salt. Bring to a boil. Turn heat to a simmer and cook until the potatoes are tender, about 7 minutes. Drain and set aside.

Put the chorizo in a saute pan set over medium-high heat. Breaking the chorizo up with a wooden spoon, cook the sausage until it's crumbled and browned. Add the minced garlic, turn the heat to medium, and cook for another couple of minutes. Remove the meat and garlic from the skillet, leaving the fat. If there doesn't seem to be much fat in the pan, add a teaspoon or two of olive oil. Add the potatoes to the skillet and cook over medium-high heat until the potatoes start to brown. Return the chorizo to the pan and season with salt and pepper to taste. Remove from the heat and set aside.

Preheat oven to 350F. Fill each bell pepper half with a heaping amount of the chorizo and potato mixture and place them in a baking pan--ideally an 8" glass pan. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender. NOTE: If it's too hot to put the oven on for this long, as it is in my house right now, you can microwave the peppers for 10 minutes on a covered plate to make them tender. Then they'll only need about 15 minutes in the oven. 

Put a puddle of salsa on each of four plates. Top with a pepper half. Generously drizzle Pancho's Cheese Dip over the peppers, and garnish with the onions or chives.

Serves 4.

Posted on Minxeats.com.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Flashback Friday - Scallops with Lavender Honey Brown Butter

This post originally appeared on Minxeats.com on November 21, 2012.

Scallop dishes at restaurants don't seem quite as astronomically priced these days as back then, but they're still not cheap.
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Remember when I complained last month that scallops are the restaurant world's biggest rip-off? Here's some proof. I paid $15.95 per pound for U-10 drypack scallops at the local Giant. U-10 means there are fewer than ten scallops per pound - these three babies weighed .37 lb. ("Drypack" means they were packed and shipped on ice without the use of preservatives. They sear quite nicely and don't leach a lot of moisture into the pan.)

I seared the scallops in a bit of olive oil, removed them from the pan, and turned off the heat. To the still hot pan, I added a tablespoon of butter, a tablespoon of honey, about a teaspoon of dried, food-grade, lavender buds, and a teaspoon of chopped preserved lemon. The honey caramelized almost instantly, creating a rich, lightly sweet sauce for the scallops, which were also garnished with a sprinkle of green onion and a few more lavender buds.

Had I ordered this in a restaurant, it would have cost $35. Cost me around $6 to make at home. And they were damn fine.

Posted on Minxeats.com.

WholeMinx

I have no idea what week this is. I'm guessing Week 116? It's crazy how staying home for a year has altered my reality. I'm going to go out on a limb and say that it's for the better.

While it was a bit weird not eating in restaurants, especially as food writers, hubby and I quickly got accustomed to regular carry-out meals. When the weather is nice, we dine outdoors at a few of our favorite places, with a caveat: no tents. I mean, that's not really outdoors, is it? The rest of the time we're eating leftovers or something I've concocted. The grocery store that we visit every two weeks has had all of the necessities for many months now, and I can get fancier produce delivered from Washington's Green Grocer. 

I eat a lot of fruit and vegetables, though I am not anywhere near a vegetarian. Some days I'm doing the whole Mark Bittman "Vegan Before 6" thing, not eating any meat until dinnertime. Other times--more rarely--I have meat for lunch (it depends on what leftovers need to be eaten soonest). I have been doing my own version of Whole30 for the last 2 years now, and it's a lifestyle that works for me. I'm going to call it WholeMinx.

The basis of Whole30 is to eat only whole foods and to give up processed ones. Also, one must give up grains, sugars, alcohol, dairy, and legumes. It's pretty strict about what one cannot eat, but it does allow fruits, veg, meats and fats. It's not a weight loss diet, but one intended to "reset" eating habits from crappy to healthy. Still, I've lost 50 lbs so far. I've always had trouble losing weight. The last time I did significant dieting, I ate 700 calories per day and exercised like a fiend. Those calories weren't always nutritious...I went more for filling. In other words, I ingested terrible low-calorie bread that was probably more cardboard than wheat, low-fat cheese slices, and "diet" salad dressings and such that are more poison than food. I'd eat cans of zucchini in tomato sauce (about 120 calories) for dinner. Yes, I felt light-headed frequently. But the weight fell off me, and, for a few years, I was slim (ish) and cute (er). But that kind of eating is not at all sustainable, so I fell back to old habits and gained all of the weight back, and more, rapidly.

That was dumb. And unhealthy. Now I know better.

After a few weeks of doing Whole30, I decided that wheat was probably my downfall. Bread and pizza are my favorite foods, and I can't say no to cookies, cake, pie, or donuts. If I eat any of those things and count calories, I don't lose weight. But if I don't eat any of that stuff, and don't count calories, I do lose weight. If I add a little sugar to my diet, but stay off the grains, I continue to lose weight. Adding beans and corn (which they count as a grain, but I count as a vegetable) to my diet does not affect the weight loss. Dairy doesn't, either. In other words, I found that if I eat a balanced diet of everything but grains, I can lose weight. Not just like that, of course, I have to exercise, too, and reduce my portion sizes, but considering I can eat just about anything I want, that part is fairly easy.

I'm going to tell you about my typical eating day, and you're going to say it sounds like a punishment diet. But it really isn't. These days, eating is one of the few things I look forward to, and I make sure to create meals that I really enjoy. (I am fortunate to like pretty much all fruits and veg, which makes things so much easier. YMMV.)

Weekdays

Breakfast: a smoothie. I've never been a smoothie person; the ones from juice bars are crazy expensive and full of sugar. But I got a bag of Bob's Red Mill Vanilla Protein Powder as part of my ongoing promotion with them and figured I had to use it. I put a single scoop (using the scoop that comes in the bag, a serving size is 2 scoops) in a blender with a whole banana (frozen, if possible), a cup of hemp milk (use the milk of your choice), and various goodies like chia seeds, golden flax meal, matcha, gotu kola, collagen, and cacao nibs, plus some water to top it off. (I bought some reusable smoothie straws to make drinking easier.) The protein powder has monkfruit extract, cornstarch, and a tiny bit of sugar, so it's definitely not Whole30 compliant, but it fits fine with WholeMinx. I also drink at least one cup of coffee and have a bowl of assorted berries and pineapple.

Breakfast is preceded by a half hour video workout of some sort. My favorite is Jessica Smith's Walk On series of low-impact walking cardio, but I also ride my exercise bike, do weight training with dumbells and kettlebell, and just walk around the neighborhood. This might sound horrible to some of you, but I have to admit that my mornings have become my favorite part of the day.

(Who am I? and what did I do with Kathy?)

Lunch is often a cold cooked beet dressed in a lemon vinaigrette and topped with crumbled feta, bleu, or goat cheese and some walnut pieces. Sometimes I make some non-garbanzo bean hummus (they give me stomach cramps) and eat it with the beets, or roasted carrots, a sweet potato, or winter squash. For crunch, I'll eat some Simple Mills almond flour crackers (which are super yummy). Today, however, I have some leftover carry-out chicken wings. Mmm!

Dinner is whatever we feel like eating. Except pizza. If hubby wants pasta, he has pasta and I eat zucchini noodles. If we get carry-out Chinese or Indian or Thai or Vietnamese food, I don't eat the rice. I've had burgers in bowls from Five Guys and wrapped in lettuce from Red Robin (damn, I miss the buns though), super fatty pork belly from Red Pepper in Towson, and Korean BBQ fries from The Local Fry. Pretty much anything goes.

I do have a late snack most nights, either dried or fresh fruit or a few nuts.

Weekends

Breakfast one day is sunny-side-up eggs, which I eat with Utz plain potato chips instead of toast, plus fruit and coffee. The other day is occasionally a grain-free porridge made with stuff like coconut flour and hazelnut meal, or oatmeal for Mr Minx and a sweet potato or leftovers or an RX Bar for me.

No lunch normally. Maybe a handful of potato chips.

Dinner is whatever I feel like eating that doesn't involve wheat or other grains. Last week it was pork chops with sautéed grapes and leeks. This week we'll be celebrating the 4th with various grilled meats and corn on the cob.

So not torture! I am eating so well and feeling good these days. I did have a plateau earlier in the year that lasted a few frustrating months. In May I allowed myself pizza and pie and other wheat-y stuff, which made me feel like crap but reset whatever it is in the brain that decided I had lost enough weight. I lost 4.5 lbs in June, and if I keep up that pace, I should reach my 2020 goal by mid-fall.

If you've read this far down the post, you probably deserve a medal or something. At least a fun new recipe. And I promise you'll get one, just not today. I really wanted to re-set this blog, which has felt neglected recently (by me and by you!) and hope to feature more nutritious food in the future. That is not to say "diet" food - I won't be trying to sell you on anything with that word on the label. But I will promote more products that fit in my new eating lifestyle, and hopefully in yours, too.

I predict the pandemic will be with us well into 2021. This is as good a time as any to start taking better care of yourself. Stop using being stuck at home as an excuse for constant baking and binge eating. Use the extra time--if you have it--to start a new exercise routine. No need to go crazy, just take a walk around the neighborhood every day rather than turning on the TV. Exercise is just as good for the mind as it is for the body, and we all could use a mental pick-me-up right now.

**Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.
*** Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Flashback Friday - Rice Salad with Chinese Sausage and Roasted Broccoli

This post originally appeared on Minxeats.com on April 30, 2014.

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Have you ever read a food magazine and felt the urge to cook one of the recipes RIGHT NOW? As in, drop the magazine and run to the kitchen immediately? I had that feeling when I spotted the recipe for savory granola in the April 2014 issue of Bon Appetit. I had just turned the oven off 10 minutes earlier after removing a tray of roasted broccoli and knew I wouldn't have to wait for the thing to pre-heat (it takes forever, which can be a real buzz-kill during a cooking frenzy). We had most of the ingredients--old fashioned oats, walnuts, sesame seeds, fennel, seeds--and I substituted for a couple others (pumpkin seeds in place of sunflower seeds, skipped the pistachios entirely). I mixed up the ingredients pronto and banged them into the hot oven.

Now you must recall that I had just roasted broccoli. At 450°F. So the oven was a wee bit hotter than it needed to be, hence the charred appearance of my salad topping (some of the black bits are black sesame seeds though). No matter, even slightly burnt, the granola was AMAZING. It took all of my willpower not to shove handfuls of it into my face hole. The combination of nuts + fennel seeds is delicious and I wish I had thought of it myself.

Rather than eating all of it right then and there (it makes about 3 cups), I decided to use it as a component in the dinner I was preparing--cold rice salad with Chinese sausage and a peanut butter vinaigrette. Oh, and roasted broccoli.

I wanted the salad to have a peanut sauce flavor, but not a standard sweet peanut sauce. Instead, I made it ultra vinegary, using both rice wine and Chinese black vinegar (also called Chinkiang vinegar). Chinese black vinegar is, as Isaac Mizrahi is fond of saying, EVERYTHING, Darlings. It's mellow, malty, and woodsy, with a burnt caramel aspect. If you're a vinegar fan (and I know not everyone is...weirdos), then you have to try it. I then added a bit of agave syrup, soy, and sambal oelek for heat. (We use Huy Fong brand, the company that makes the ever popular "rooster sauce" sriracha. Oelek is different in that it's just crushed chiles in vinegar and salt, no garlic or sugar.) It was perfect on plain steamed rice garnished with Chinese sausage and scallions.

I tossed the broccoli into the salad after the sauce was added, because I didn't want the broccoli to have soggy florets. And then I sprinkled a bit of the granola on each serving.

So. Good. I need to make this again very soon.

Rice Salad with Roasted Broccoli

Roasted broccoli:
3 broccoli crowns
3 tablespoons olive oil
Kosher salt

Peanut sauce:
3 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon agave syrup
1 tablespoon Chinese black vinegar
5 tablespoons unseasoned rice wine vinegar
2 teaspoons sambal oelek
1/4 teaspoon salt

To assemble salad:
3 cups cooked, room-temperature rice (Jasmine is nice, or basmati)
3 Chinese pork sausages, sliced into coins, lightly fried, and drained on paper towels
1/2 cup julienned carrots
3 scallions, white and green parts, chopped

Savory granola (optional, but delicious)

To make broccoli: Preheat oven to 450°F.

Remove thick stem from each broccoli crown. Break the floret into small pieces. Cut the stem into lengthwise slices. Toss both florets and stems with olive oil and salt and arrange in one layer on a rimmed baking sheet lined with foil. Roast for about 20 minutes, turning broccoli halfway, until tender and browning in spots. Remove from heat and set aside.

To make peanut sauce: In a large bowl, combine all ingredients and stir well. Taste for seasoning--it should be vinegary, lightly salty, and lightly spicy. Add more salt and sambal if you wish.

To assemble salad: Using a fork, stir rice into prepared peanut sauce until well-coated. Add the sausages, carrots, and scallions and toss to combine.

Serve at room temperature with a helping of broccoli and a sprinkle of the savory granola.

Posted on Minxeats.com.