Recipe: Beef Tortilla Soup - Crepe Fillings

Oh how I wanted to take my Instant Pot to work with me this weekend.  It makes cooking so easy and quick.  But, decided not to.  I'll work with what the store provides ... slow cooker and skillet on portable burner.

Had a number of conversations with customers about their Instant Pot.  So many have not taken theirs out of the box.  What can I say, but, "TAKE IT OUT OF THE BOX ALREADY!"  You will love using it.


Having saved the broth from last weekends Cuban Pot Roast, this weekend I prepared a Beef Tortilla Soup with it.  It was another HIT!


Beef Tortilla Soup

1 – 1½ lbs. cooked meat (ground beef, short ribs, stew meat, 

     Chorizo) seasoned with salt and pepper

3 c. broth from Cuban Pot Roast

1 Tbl. oil

¼ to ½ c. diced onion

½ lb. red potato, diced

1 pepper (Poblano, red bell pepper, 2 jalapeno), seeded 

     and diced

1 - 1½ c. corn (frozen or canned), drained

1 cans black beans

salt and pepper, to taste

Tortilla chips

Garnish: avocado, cheese, sour cream, cilantro, lime

Add oil to a hot soup pot.  Add onion and pepper.  Sauté until tender. Season with salt and pepper.

Add broth, meat and potato to pot.  Cover.  Simmer until potatoes are cooked. 

Stir in corn and black beans.  Heat until warm.

Serve over tortilla chips with your choice of garnishes - avocado, cheese, sour cream, cilantro and squeeze of lime.

I so enjoy making people happy with food.  Also, like to give them new recipes and ideas.  It was such a relief to me, that this recipe was a huge hit with customers and my TFM co-workers.  The little bit of soup that remained after my sampling was devoured by my co-workers the minute it hit the breakroom.

I'm thinking you could prepare the broth from the Cuban Pot Roast recipe.  However, it would be missing all the goodness of vegetables and chuck roast that cooked in it.  If you give this a try, please let me know how it turns out.

*****

Corporate's required sampling was TFM's Butter Crepes with whipped cream.  As with everything I do ... I decided to prepare a few toppings for sampling.  Also, provide a few additional topping ideas.

Crepe – Basic Fruit Filling

½ c. chopped or sliced fruit

2 Tbl. butter

2 Tbl. brown sugar

2 Tbl. orange juice, Grand Mariner, or combination

Pinch of cinnamon

In a small skillet, melt butter and brown sugar.

Add fruit and cook until sugar is dissolved.

Add juice/liquor and reduce heat.  Simmer until combined.

Add cinnamon.

Remove from heat and pour over crepes.

Banana (basic fruit filling) with mascarpone,
Cinnamon Vanilla Maple Syirup, and
Whipped Cream. Topped with Confectioners' Sugar.

Strawberries and Blueberries (basic fruit filling)
with mascarpone, and Whipped Cream. 
Topped with Confectioners' Sugar.

Lemon-Blueberry Filling

8 oz. cream cheese, softened

1 jar Stonewall Kitchen Lemon Curd

1 jar Stonewall Kitchen Wild Maine Blueberry Jam

Garnish: Fresh blueberries, Mint

In a medium mixing bowl, add cream cheese and lemon curd.  Mix until thoroughly blended.  Place lemon curd mixture in crepes.  Top with jam. Garnish with fresh blueberries and mint.  Serve.

Crepe Filling Ideas

• Strawberries (can add fresh basil or mint)
• Bananas
• Berries (can add fresh mint)
• Stonewall Kitchen/Tillen Farms Bada Bing Cherries
• Nutella
• Sweetened cream cheese or Mascarpone (to sweeten, mix with powdered sugar and a touch of vanilla extract)
• Chocolate Sauce
• Bourbon Maple Syrup
• Cinnamon Vanilla Maple Syrup
• Jams

Wine and Food Tasting - January 26th & 27th

Heading off to the store to get this weekends sampling in order.  Below is the plan.

Saturday, January 26th (12:00 to 4:00 PM) 

Sunday, January 27th (12:00 to 4:00 PM) 

Food

• Crepes - (Corporate required sampling, but I'll add my $2.00 worth)
• Beef Tortilla Soup (using broth from last weekends Cuban Pot Roast)
• ??? - something for Super Bowl parties

Recipe: Cuban Pot Roast - Instant Pot

What a GREAT way to start 2019!  A fantastic recipe and a lot of conversation.

The recipe I prepared for sampling was a HUGE hit with customers and with my wonderful TFM co-workers.  People were telling people to sample; so much fun for me.  A lot of product/ingredients sold and that is my goal.  Thank you customers!  Thank you Stacy (she's our Coffee/Bulk Specialist) for giving me this recipe!

It was so much fun chatting with everyone about my Instant Pot as well.  (Later in the post for that.)

Now for THE recipe ...

As I said in the beginning - HUGE hit with this recipe.  Stacy gave it to me for personal use.  When I saw TFM Corp. required sampling ... I knew it wouldn't work for me.  I had to also do my own thing.  It was a new year and people start dieting, there's cold weather and comfort food is always on my list, plus Superbowl is approaching and this would be a nice dish to serve.

I served this on a flour tortilla, topped with guacamole and shredded Mexican blend cheese.

CUBAN POT ROAST

(Adapted from I Breathe I’m Hungry, Mellissa Sevigny - A Keto Cuban Pot Roast recipe in the style of Ropa Vieja. Made in the slow cooker or Instant Pot. You can serve it low carb, dairy free, Paleo, and even Whole 30 compliant!)

2½ – 3 lb boneless chuck roast

¾ c. salsa verde

7 to 8 oz. canned chopped green chiles

14.5 oz. can diced tomatoes

1 onion, cut into strips

1 tsp. granulated garlic

1 each - red and yellow peppers, seeded and cut into strips

2 Tbl. ground cumin

1 Tbl. ground coriander
1 Tbl. chili powder

1 tsp. dried oregano

2 Tbl. apple cider vinegar

½ c. beef broth
Kosher salt
black pepper

Generously season roast with salt and pepper.

To a medium bowl, add remaining ingredients (excluding salt and pepper); use broth if cooking in Instant Pot. Stir. Set aside.

To make in the Instant Pot:

Sear in the Instant Pot using the sauté function, until browned on all sides.  Add remaining ingredient mixture.

Seal the Instant Pot and set to PRESSURE cook for 45 minutes.  Turn KEEP WARM off.

When the timer goes off, release the pressure using quick release. When all the steam and pressure has released, remove the cover.  Remove meat to a baking sheet/pan with rims.  Shred meat with two forks, removing any connective tissue and fat.  Add back to pot.

To make in the crock pot:

Sear in a hot pan until browned on all sides.

Place the meat in the bottom of a 5 qt. slow cooker.  Deglaze pan with enough broth to cover bottom of pan.  Pour over meat.

Add remaining ingredient mixture.

Cook 4 hours on HIGH or 6 hours on LOW.

Remove the meat to a baking sheet/pan with rims.  Shred the meat with two forks, removing any connective tissue.  Add back to slow cooker.

Serve over your choice – rice,  egg noodles, lettuce, mashed potatoes, baked potatoes, tortilla shells, tortilla chips, etc.

Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese, sour cream, lime, etc.

At home, I served this over rice.  We all felt rice did not do the meat justice.  Flour tortillas were our preference with cheese and avocado.

This recipe has a lot of broth/goodness when it's finished cooking. I remove it before serving and put it on the side in case someone wants to add it to their dish (it would be great when served over rice, noodles, potatoes, etc.).  After that, I saved the broth and made a soup with it; that will be next weekends sampling.  I have this weekends broth in the store's freezer.  Can't wait.

*****

 

Instant Pot

In order to quickly prepare the Cuban Pot Roast, I brought my Instant Pot with me to the store.  Although the store has a slow cooker, I really didn't want to wait that long for the meat to cook and PRESSURE cook was my preferred method.  To say I LOVE my Instant Pot is an understatement.  I wish I didn't have 7 slow cookers at the store.  All I typically need is an Instant Pot - sauté, slow cook, pressure cook, keep warm ... ONE pot. ONE clean-up.

So many conversations with customers about this wonder pot.  Who gave as a gift.  Who recently purchased for themselves, or received as a gift.  Several customers said they're afraid to used it.  WHAT?!  Others say it changed their lives.  I can tell you this is getting a work out at my house.

Wine and Food Tasting - January 19th & 20th

With the crazy of the holidays over, I've gone back to NY to visit my parents, and took the little munchkin with me.  After that I was in slow mode and am now trying to get back in the swing of things.

I am working this weekend.  It is a required Corporate sampling, but I had to add my $5.00 worth.  When you look at the food, I'm sure you can tell which is Corporate and which is my choice.

Saturday, January 19th (12:00 to 4:00 PM) 

Sunday, January 20th (12:00 to 4:00 PM) 

Wine 

• Biltmore Estate White Zinfandel
• Hess Select Chardonnay
• Big House Prohibition Red
• Predator Old Vine Zinfandel

Food

• Dr. Brew Kombucha Tumeric Ginger
• Rebbi Tumeric Golden Milk
• Wedderspon Apple Cider Vinegar with Manuka Honey
• Keto Cuban Pot Roast

FYI - I will also be working next weekend, January 26th and 27th.

RECIPE INDEX 2018

* Represents, TFM Taste Taster and customer favorite recipes.

2013 RECIPE INDEX
2014 RECIPE INDEX   
2015 RECIPE INDEX
2016 RECIPE INDEX
2017 RECIPE INDEX

A
- Asiago Sun-Dried Tomato Spread #2

* Apricots with Basil Mascarpone and Marcona Almonds

B
* Beer Cheese Brat Dip
- Bowtie Provolini Pesto Salad
* Buffalo Chicken Spread/Dip

C
* Charcuterie and Cheese Board
* Chicken Fajita Soup
* Chicken with Buffalo Aioli and Blue Cheese
* Corn and Black Bean Salsa

D
* Dried Fruits with Cheese

• Apple Crisps with Buttermilk Blue Cheese, Pecans and Honey
• Mandarin Orange Crisps with Fromage d'Affinois
• Tomato with Mozzarella and Pesto

E


F

G
* Greek Feta, Olive Orzo Salad

H

* Hot Pepper Peach Cheese Ball

* Hatch Pepper Cheese Spread

I

J
* Jalapeno Popper Dip


K


L
* Lemon Herb Shrimp Dip
* Lemony Zucchini and Yellow Squash Salad

M


N


O
* Old Farmhouse Chicken Salad Sandwiches
* Old Farmhouse Chutney Cheeseball
- Over Cream Cheese/Cheese
     * Terrapin Ridge Hot Pepper Bacon Jam

P
* Peppadews Stuffed with Spicy Southwest Dip
* Pizza Dip
* Pumpkin Sausage Pasta Sauce
Q

     

R

*Ricotta, Strawberries and Hibiscus Flowers
*Roasted Pineapple & Habanero Cheese Ball #2


S
* Sesame Cream Cheese
* Slow Cooker Island Citrus Sausage and Quinoa
* Slow Cooker Ravioli
* Spaghetti Hearts of Palm Pesto Salad
* Sriracha Bacon Cheese Ball


T
* TFM's Pumpkin Bisque
* Tropical Chese Ball #2

U


V
* Vegan Nuttiness with Apple Chips or Shrimp

W


X


Y

Z

Recipes: Zesty Hot Pepper Peach Cheese Spread - Shrimp with Teriyaki-Orange Dipping Sauce - Double Rosemary Bread and Cheese

This weekend was a great way for me to finish out 2018.  Doing what I enjoy best, picking and sampling what I want!  I had three recipes and all were a hit.  It must be the Italian in me - making people happy with food.

Another great way to finish out 2018 was chatting with my favorite, regular customers.  Anoupies as Andrea calls you.  XOXO!

Let's begin with the favorite recipe of the three:

Zesty Hot Pepper Peach Cheese Spread

16 oz. TFM cream cheese, softened

1 jar Stonewall Kitchen Hot Pepper Peach Jam

1 tsp. crushed red pepper flakes

1 Tbl. diced shallot

1 Tbl. finely diced jalapeno, seeded

2 c. shredded cheese - Monterey Jack, Cheddar cheese, Colby/Jack,  

     Mexican Blend

In a medium bowl add first 5 ingredients and 1½ cups cheese. Cream together, making sure to blend well.  Chill for 2 hours or overnight. 

Place in serving bowl and top with remaining ½ cup cheese. Serve with your favorite crackers.

This was a recipe I adapted from TFM's 2010 Holiday Recipe Booklet.  It originally called for Apricot Preserves.  I had to a tad more Zing, with Stonewall's Hot Pepper Peach.  Even though I was sampling for New Year's Eve parties, this is perfect for Super Bowl parties too.

I used 1 small shallot, ½ a jalapeno, and Colby/Jack Cheese.

I sold so much Hot Pepper Peach Jam I was not able to prepare and sample this recipe on Sunday.  Curiosity got the best of me and I used Stonewall Kitchen's Red Pepper Jelly.  It was a much thinner consistency and not as flavorful.  Not just my opinion, but my TFM taste testers and a few returning customers from Saturday.

**********

When talking with Kevin in grocery, he requested I "do something" with House of Tsang sauces.  A challenge that I always love and take on.  With some delicious colossal shrimp from Seafood department I prepared a dipping sauce (not an original recipe from me, but researched and modified).

Shrimp with Teriyaki-Orange Dipping Sauce

½ c. House of Tsang Teriyaki Sauce

¼ c. honey

½ c. orange juice

1 tsp. red pepper flakes, optional

1 lb. TFM fully cooked, peeled, tail-on shrimp

1 bunch scallions, thinly sliced

½ c. peanuts, coarsely chopped

In saucepan, combine all ingredients, except shrimp.  Bring mixture to a simmer and reduce for 3 to 5 minutes until slightly thickened.  Remove from heat and pour sauce in serving bowl.  Allow sauce to come to room temperature. 

Serve as a cocktail dipping sauce with shrimp.  Garnish with sliced scallions and peanuts.

Again, I'm thinking New Year's Eve parties, but this sauce was so versatile.  Not only for dipping shrimp, but also dumplings.  It would also make a great sauce for chicken, pork, beef and serve over rice or noodles.  But wait!  There's more!  ... a Ginsu knife ... no that's not it ... why can't you use House of Tsang Classic Sauce or Szechuan Sauce? 

**********

Lastly, is a recipe I decide on when TFM Corporate's required sampling was our Rosemary Sea Salt bread.  I found out this bread isn't very popular and maybe one or two may sell in a week.  Hmmm ... how to make it more interesting/popular?  Sampling plain bread wasn't going to do.  So, my creation,

Double Rosemary Bread and Cheese

1 jar Chevoo Smoked Sea Salt and 

     Rosemary infused Goat Cheese

1 TFM Rosemary Sea Salt Boule

Have bakery slice boule.  

When you get home, slice half the boule into bite size pieces and place in a large plastic bag, or container. (Use the remaining boule for sandwiches.)  

Drain oil into bag/container.  (Reserve cheese for serving.)  Shake to coat bread.  Place on a baking sheet and bake in 350-degree oven for ... (see blue comments below).  Remove from oven.  Cool.  Serve with reserved goat cheese.

I was thrilled this was so popular. For a bread that sells one or two a week, we sold 10 in 2 days.  

Now for the baking time ... bakery baked these for me so I'm not sure of timing.  I suggest you bake for 10 minutes and take a look at it.  You want a nice golden brown color.  After 10 minutes ... you will have to use your own judgement.  If I remember to ask bakery what they did for me, I'll update this post.

Thanks for supporting me all these years.  I think that's why TFM still keeps me around.  Have a Happy Healthy New Year! 

Wine and Food Tasting - December 29th & 30th

I will be at the store this weekend.  Sampling TFM Corporate's required items PLUS a few of my choosing.  Also, since New Year's Eve is around the corner, I will open a couple bottles of bubbly.  Cheers!

Saturday, Dec. 29th -  12:00 to 4:00 PM

Sunday, Dec. 30th -  12:00 to 4:00 PM