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Entrées Featured Recipes

Samgyeopsal

Samgyeopsal | Erica Robbin
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Samgyeopsal | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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Easy and delicious¡

Samgyeopsal is one of those recipes that looks and taste complex, but it actually isn’t difficult to make. It’s a traditional Korean dish and the flavor mostly comes from the pork, which caramelizes as it cooks, giving it a depth of flavor. Even though the star ingredient is fried pork, Samgyeopsal also taste surprisingly fresh with all the crispness of the vegetables you wrap with it, like a lettuce wrap essentially.

Just make sure you get the correct pork though because that makes the biggest difference.


Credit: ericarobbin.com

Ingredients

    SAMGYEOPSAL:
  • 3 lbs pork belly (not tripe), cut into bite-sized pieces
  • Lettuce leaves, bib or Boston variety is best
  • Garlic, sliced, either raw or lightly cooked in leftover pork fat
  • Jalapeños, sliced
  • Kimchi, can lightly fry in pork grease
  • Sesame seeds for garnish

    • BEAN PASTE:

  • 3 cloves garlic, minced
  • Sesame oil
  • Sesame seeds
  • Bean paste (see photo below)

Directions

    SAMGYEOPSAL:
  1. Fry pork belly and discard fat while cooking in shallow pan until golden brown and cooked through. Garnish with sesame seeds.
  2. Lightly fry garlic and kimchi in pork fat (optional).

    3. BEAN PASTE:

  3. Mix garlic, sesame oil, sesame seeds, and bean paste together.

    4. ASSEMBLY:

  4. Layer pork, garlic, jalapeños, kimchi onto lettuce, top with bean paste mixture, fold and enjoy!

Bean Paste | Erica Robbin
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Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard | Erica Robbin
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Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
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Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin
Sweet or Savory Butternut Custard | Erica Robbin
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Categories
Entrées Featured Recipes

Calabacitas

Calabacitas | Erica Robbin
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Calabacitas | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
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The ultimate comfort food.

It’s that time of year when all the late summer and early autumn harvests start ripening to their full fruition. This includes squash, corn, and chiles.

Calabacitas is a dish that uses those lovely vegetables and this version is how my family typically makes it, but you can tailor it to however you like. I like to add seasonings in stages, while cooking the meat and while adding vegetables.

Some people prefer it thick, some prefer it a more soupy texture, there are several ways to make it.


Credit: ericarobbin.com

Ingredients

    CALABACITAS:
  • 1 lb ground hamburger meat, lean, optional
  • 1 tablespoon butter
  • 2 corn cobs of fresh kernels (canned is ok)
  • 5-7 garlic cloves, minced
  • 1/2 white or yellow onion, diced
  • 2 zucchini, sliced
  • 2 yellow crookneck squash, sliced
  • 1/2-1 tomatoes, cored, deseeded, diced
  • 1/4-1/2 cup roasted hatch green chile
  • 1 teaspoon salt, to taste
  • 1 teaspoon pepper, to taste
  • 1-2 teaspoons oregano
  • 1-2 teaspoons menudo seasoning
    • Other options: shredded cheddar cheese, thyme, Italian seasoning, diced bell peppers, diced jalapeños

Directions

    CALABACITAS :
  1. Fry hamburger meat and some seasonings over med-high heat until cooked through, drain fat, set aside.
  2. In a separate pan, cook butter and corn until roasted, where almost some kernels are almost burnt and that’s ok, it adds flavor.
  3. Then add garlic, let it roast more.
  4. Then add onion, zucchini, and yellow squash, cover and let cook until just barely done.
  5. Stir in green chile, then tomato while cooking on a low simmer.
  6. Lastly add meat and additional seasonings as desired, continue to simmer until all is tender but color remains.

Calabacitas | Erica Robbin
Calabacitas | Erica Robbin
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Categories
Entrées Featured Recipes

New Mexico Style Chile Rellenos

New Mexico Style Chile Rellenos | Erica Robbin
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New Mexico Style Chile Rellanos | Erica Robbin

  • Servings: 4-8
  • Difficulty: Moderate
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That cheesy middle, the New Mexico flavor of roasted chile, so yummy!

I love chile, especially the heat and flavor of it. This recipe is a traditional New Mexico style dish in which roasted green chiles are stuffed with cheese, coated with a batter and fried to a medium crunch, and smothered in red chile.

Chiles that come from Hatch, New Mexico are exceptionally wonderful. They are grown under prime conditions. The flavor and heat is pretty consistent compared to other places you might get them from. Definitely better than the watery generics you might find in a can. “Big Jim” is the typical type of chile you would use. This type of chile was introduced in the 1970s by New Mexico State university and are great for rellenos because of their large size.

If you are worried about cheese leaking out when you fry them, have no fear. This type of coating and method actually helps prevent that and any cheese that escapes out will get fried along with the coating, just like a cheese crisp cracker.

This recipe is made from Anaheims grown from my garden. Mine were not really hot but the flavor was pretty good.


Credit: ericarobbin.com

Ingredients


    NEW MEXICO STYLE CHILE RELLENOS:
    – 8-16 roasted green chiles, Big Jim is best, but Anaheim and poblanos work well too
  • 6 – 8 ounces blocked cheese such as colby jack, cheddar jack, or mild/medium cheddar, cut into length-wise pieces to fit into each chile
    – 1/2 – 3/4 cup all-purpose flour, divided, cake flour is excellent to use if you have it, crust puffs up better
    – 1/4 – 1/2 teaspoon salt
    – 1 – 2 eggs, separated, with egg whites beaten to a light foam, then stir in yolks
    – Vegetable oil for frying

Directions


    NEW MEXICO STYLE CHILE RELLENOS:
    1. Cut a small sliver into side of chile, slide in cheese.
  1. Coat each stuffed chile with flour.
  2. Combine egg mixture with 1/2 cup flour and salt.
  3. Dip each chile into batter.
  4. Fry until golden on each side, drain on paper towel.

    5. ASSEMBLY:
    1. Drizzle red chile over top (see my New Mexico Style Red Chile recipe) and enjoy!


New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Chile Rellenos | Erica Robbin

What is your favorite Mexican-style dish?

New Mexico Style Chile Rellenos | Erica Robbin
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Categories
Desserts Featured Recipes Toppings & Fillings

Lavender Caramel

Lavender Syrup | Erica Robbin
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Lavender Caramel | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
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Light and not soapy.

Lavender. I love it. Here is a caramel syrup that’s great on ice cream and other desserts. It’s light and not soapy. I used lavender grown from my garden and was so excited to use it in a recipe!


Credit: ericarobbin.com

Ingredients

    LAVENDER CARAMEL:
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender

Directions

    LAVENDER CARAMEL:
  1. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  2. Stir in salt, cream, and lavender and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

Gardening © 2019 ericarobbin.com | All rights reserved.

Enjoy!

Lavender Caramel | Erica Robbin
Lavender Caramel | Erica Robbin
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Categories
Entrées Featured Recipes

Bacon-Wrapped Stuffed Chicken

Bacon-Wrapped Stuffed Chicken | Erica Robbin
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  • Mini Bacon-Chicken Plated | Erica Robbin
  • Honey | Erica Robbin
  • Bacon-Chicken in Pan | Erica Robbin
  • Bacon-Chicken Cream Cheese | Erica Robbin
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Bacon-Wrapped Stuffed Chicken | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

A savory meal with only 3 ingredients!

This yummy meal-sized portion of one my most popular pins on Pinterest, Bacon-Wrapped Chicken, as an appetizer. Basically the same thing, only a larger cut of chicken for a meal instead of an hors d’oeuvre. It’s so easy to prepare!


Credit: ericarobbin.com

Ingredients

BACON-WRAPPED STUFFED CHICKEN:

Directions

BACON-WRAPPED STUFFED CHICKEN:

  1. Preheat oven to 350 degrees F (177 C).
  2. Cut each breast into thirds, horizontally.
  3. Spread cream cheese between each layer.
  4. Wrap each stuffed chicken breast with bacon cross-ways, like the letter X.
  5. May make a few diagonal cuts into top of chicken and add a dollop of cream cheese in between center cuts for pretty.
  6. Bake for about 25-40 minutes until cooked through.


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Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin
Bacon-Wrapped Stuffed Chicken | Erica Robbin

Enjoy!

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Categories
Featured Recipes Toppings & Fillings

Garden Fresh Tomato Sauce from Scratch

Homemade Pizza | Erica Robbin
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GARDEN FRESH TOMATO SAUCE FROM SCRATCH | Erica Robbin

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Garden fresh tomato sauce for pizza or over any type of pasta!

My garden is looking good! Lots of tomatoes, especially the Roma and Husky cherry variety.

Having so many ripe, juicy, flavorful tomatoes reminds me of the times my grandma would make homemade tomato sauce for her oh-so delicious spaghetti sauce. She would make tons of it, freeze it in jars, ready for any occasion. It was so tasty and special when she would make her special spaghetti with it.

She would also say “it’s easy” but I have never attempted to make it homemade myself until this week. So here is my version and like hers’ it only fresh tomatoes, nothing from the can, which is what many recipes call for when making it “homemade.” A lot of recipes call for added tomato paste or canned tomatoes, which is ok, except when you want to make it garden fresh like my grandmother.

I found that roasting the tomatoes at two different stages in addition to a portion of fresh helps to give the sauce additional depth of flavor and a nice texture that can be adjusted for use as a pizza sauce or spaghetti sauce.

You can choose to leave it chunky or smooth, thin, or thick, sweet or less sweet.


Credit: ericarobbin.com

Ingredients

    GARDEN FRESH TOMATO SAUCE FROM SCRATCH:
  • 4-6 pounds vine ripened tomatoes, quartered with seeds and cores removed, Roma variety is best, but you can use any variety/combination, divided into thirds (light roast, heavily roasted, and fresh)
  • Drizzle olive oil
  • 3-5 cloves garlic, minced
  • 1-2 teaspoons granulated sugar (optional)
  • 1/4 to 1/2 white onion, finely chopped
  • 1-2 teaspoons oregano or Italian seasoning
  • 1-2 tablespoons chopped fresh basil
  • Salt and pepper to taste
  • Ground hamburger meat, cooked beforehand and set aside is also an option for spaghetti sauce

Directions

    GARDEN FRESH TOMATO SAUCE FROM SCRATCH:
  1. Roast about 1/2 to 3/4 of the tomatoes in 400 degrees F (204 C) oven in two separate stages (15-20 minutes): lightly roasted and soft, the other with darkened skins.
  2. Puree fresh tomatoes and set aside. If you want a completely smooth texture, puree them all.
  3. In a shallow pan over medium heat, heat olive oil, then add garlic and cook for about 1 minute, then stir in sugar.
  4. Add onion and cook until just barely translucent.
  5. Add freshly pureed, lightly roasted, and heavily roasted tomatoes.
  6. Add oregano, basil, salt, pepper and cook down on low heat until desired texture.
  7. Add cooked hamburger meat for spaghetti if desired.

Garden Tomatoes | Erica Robbin
Homemade Tomato Sauce for Pizza & Spaghetti | Erica Robbin

I inadvertently forgot to take a picture of the sauce by itself, so here it is on a pizza!

Homemade Pizza | Erica Robbin
Garden Fresh Tomato Sauce | Erica Robbin

How is your garden fairing? Have you ever made homemade tomato sauce before?

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Categories
Bread Featured Recipes

Easy Garlic Parmesan Breadsticks

Easy Garlic Parmesan Breadsticks © 2019 ericarobbin.com | All rights reserved.
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Easy Garlic Parmesan Breadsticks | Erica Robbin

  • Servings: 1-2 dozen
  • Difficulty: Easy
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These breadsticks complete any meal and are also great on their own!

Homemade breadsticks are quick and easy to make. With only a few ingredients, you can have these hot, fresh, and ready by the time the rest of your meal is done being prepared and cooked.

You can also bake them as directed and then lightly fry them in a small amount of oil in a pan over the stove. This method will add an old-fashioned styled Pizza Hut breadstick taste to them.

And if you have never made yeast bread before, this is a great recipe to start with. I’ve been making this recipe since I was literally in grade school. I find kneading dough so relaxing, I hope you enjoy making them too!


Credit: ericarobbin.com

Ingredients

    EASY GARLIC PARMESAN BREADSTICKS:
  • 1 package dry, active yeast (1/4 oz or 2 1/4 teaspoons)
  • 1 cup warm water (105-110 degrees F or 40.5-43 C)
  • 3 cups all-purpose flour
  • 5 tablespoons oil (I typically use olive oil)
  • 1/2 cup unsalted butter, melted
  • Garlic salt
  • 1/4 cup grated parmesan cheese, can use fresh or packaged

Directions

    EASY GARLIC PARMESAN BREADSTICKS:
  1. Dissolve yeast in warm water.
  2. Mix in flour, salt, and oil.
  3. Place dough into greased bowl, turn once to coat exposed side, lightly cover.
  4. Set in a warm place and let rise until double in size (about 1 hour).
  5. Punch dough down and knead for about 10 minutes.
  6. Shape into thin, pencil-sized pieces or plaits and place on greased or parchment prepared cookie sheet.
  7. Lightly cover and let rise for another 20 minutes.
  8. Preheat oven to 400 degrees F (204 C).
  9. Brush melted butter over breadsticks.
  10. Sprinkle garlic salt and parmesan over top.
  11. Bake for 18-20 minutes until golden brown.
  12. Brush remaining butter over top and sprinkle a bit more garlic salt.

  • Easy Garlic Parmesan Breadsticks © 2019 ericarobbin.com | All rights reserved.
  • Easy Garlic Parmesan Breadsticks © 2019 ericarobbin.com | All rights reserved.
Easy Garlic Parmesan Breadsticks | Erica Robbin
Easy Garlic Parmesan Breadsticks © 2019 ericarobbin.com | All rights reserved.
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