Shredded Beef Panini with Horseradish and Caramelized Onions

I will just go ahead and quote myself here and say “You will find the best moments of your life happening when you’re two glasses deep in champagne and eating a grilled sandwich for brunch” – Farewell 2016

Still is true. Paninis and grilled sandwiches make the world turn or at the very least they make mine. Take the time to make shredded beef and take the time to make caramelized onions. Make the world turn.

Ingredients
3lbs Grassfed Beef Chuck roast (I had leftovers….you won’t need this much just for sandwiches unless you’re having a party….and then go you!)
Extra Sharp Cheddar Cheese (I can never find white cheddar – where is it?!)
1 Red Onion
1 TBSP Kerrygold Butter
Cream Style Horseradish
Good Quality Sourdough Bread
Panini Press (if not – you can grill in a pan)

How To

Okay, there are two important components here – 1. the meat & 2. the onions. I made the meat a few days before and all I did was cut up two onions, some garlic, S&P, chili flakes, some beef broth, and threw all that with the roast in my crock pot for 8 hours. Shredded that baby up and complete!

Onions – caramelized onions take time but trust me they are well worth the wait and the tears. And, I mean you will cry by how little you end up getting once they are done! One large onion turns into just enough for two sandwiches and a couple bites while standing over the stove!

See! That is IT! Still worth it. DO NOT LISTEN TO THE LIES THAT TELL YOU CARAMELIZED ONIONS TAKE 5 MINUTES! No, sorry it doesn’t work that way. If you want real caramelized onions get ready to be in your kitchen for 45 minutes. You may use any onions you like but I prefer either vidalia (yellow onion) or red. In order for the sugars to break down properly in onions you must cook them low and slow. Now, they don’t require a ton of babysitting, I do other things in the kitchen while they cook down, and I’d say the last 10 minutes or so I babysit them. Slice your onions in any fashion you prefer, add in some oil and butter, and then let them be at a low heat for the next 30 minutes or so. They should look like the second picture above. Life changing!

NEXT!
Grab some delicious cheese, good bread, and butter both sides of your bread. Assemble your sandwich and throw that baby boy on the panini press. I do not put the horseradish on until the sandwich is finished as I like the hot/cold effect.

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Protein Packed Twice Baked Potatoes (Vegetarian)

Protein? Without meat? Krystal, c’mon.

Y’all c’mon. In case you have not noticed a lot less meat is being consumed in my tiny household. A couple months ago I started having an odd aversion to chicken(no, I am not pregnant). I’m very in tune with my body and its cravings and dislikes. When I crave eggs I fry up an egg and eat it. So, when chicken became repulsive and I was still traumatized by seafood – vegetarian became much more dominant in my life, and since Kyle can’t cook his as well. I have been participating in meatless Monday for months now and at least 2 other dishes for any given week are also vegetarian. I have been challenged for new recipes that are unique, tasty, and still have an appropriate amount of protein. I have muscle dystrophy (muscle wasting) I need protein in my diet – it’s not negotiable. On average, I try to stay around 60-75g of protein a day.

Greek Yogurt!

If you have not tried subbing out mayo/sour cream with greek yogurt you are missing out. I swear it is good! AND packed with protein! Now, my secret is to still mix in a tiny amount of sour cream or mayo whichever the recipe called for with the greek yogurt because you will get less of that tang. I promise if you get a good quality greek yogurt and put it in a sauce or dip you may be able to tell the difference but it will not be bad! I used a cup of greek yogurt in these bad boys with just a couple tablespoons of sour cream. Delicious!

I ate these for lunch all week. Each HALF is as follows: 15g protein, 10g fat, 15g carbs.

Ingredients – 4 Servings
2 Large Russet Potatoes
1 Cup Greek Yogurt (I use Fage)
2 TBSP Sour Cream
1 TBSP Butter
1/4 Cup Parmesan Cheese
1 1/2 Cup Broccoli – chopped finely
1 Cup Spinach – chopped finely
S&P
Garlic Powder

How To

Line a baking pan with foil. Get your oven set to 450 degrees. Poke holes all around your potatoes and pop in the oven for 25 minutes, take them out coat in olive oil and sea salt and bake in for 20 minutes.
All other ingredients go in a large mixing bowl.
When the potatoes are down let them cool……or don’t like me and burn your fingers off. You’ll want to cut them horizontally and scoop out the filling into your bowl with all the goodies. Give everything a quick mash, stir, and then the filling goes back into the potato skins….add some extra cheese and cook for another 10-15 just so your small broccoli florets cook.

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Healthy, fast, and veggie.

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Wine @ 815

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There are three things I am exceptionally good at in life: cooking, writing, and wine tasting. The struggle with wine tasting (and I use struggle lightly because we all know I still get in my car and go) is that the nearest wine country is about 45 minutes from where I live. Amador County is where I go to giveaway all my money to grapes less fortunate than myself. Napa is about an hour and a half away, and so realistically reaching wine country is not too bad, but then Wine @ 815 moved in 5 minutes from my house. Girl, we are in trouble. Rayann and I did not walk we ran to see what this was all about.

From all stand points Wine @ 815 is genius.

Genius #1 – it is actual wine tasting in Historic Folsom. $5 per flight (5-6 tastings) which is extremely reasonable and tasting fees are waived if a bottle is purchased.

Genius #2 – Marketing. Wine @ 815 consists of 3 wineries: Rempfer Cellars, Fiddletown Cellars, Los Portales. Cross promotion makes me swoon, and these guys are doing it right. All 3 are local as well.

Genius #3 Atmosphere. I really just want to take my laptop and setup shop there while sipping on wine all afternoon, and I might actually get something done(probably not cause I totally love Lia the Tasting Manager). The shop is small but they have kept the floor plan open so the feeling of being in a tiny space never sets in. Dimmed lighting is key, because everyone looks better in dimmed lighting, right?

Genius #4 Make your own cheese board. Okay, so I almost never order cheese boards, because they always consist of cheese I can’t pronounce and I don’t want to look like a fool AND there are more creepy cheeses than anything else. 815 has changed the game, though. They have a tiny fridge filled with a wide variety of cheeses, pickles, olives, crackers, and snacks. You pick what you would like, pay for those items only, and grab a cheeseboard to eat off of. Unique and fun.

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Genius #5 Experience. I am not going to give too much away here, because wine tasting is really something that absolutely has to be experienced in person. I will tell you that I would have been more than happy to stay at 815 all day and chat with Lia. The education provided while tasting is the perfect blend as all highlights about each bottle, awards, and regions are discussed, but not so in depth that you need a full glass of wine just to be able to listen about the next. Having only 3 wineries provides a more in depth discussion for each pour, and each back story is extremely unique. Lia is fun, smart, and you can really tell she has passion for what she does.

The Wine. Have ya’ll just been waiting for me to talk about the wine? Shut up, Krystal and talk about wine. Okay, here is the main thing. Just go there. Seriously. I will tell you the most shocking reason you should take all your friends and go. Wine @ 815 is red. Red. Red. Red, and some more red. They did not have Los Portales in when I visited so I was only able to taste Fiddletown and Rempfer which are both red. Let’s be honest California is red. Krystal (me) is a white girl living in a red state, and I loved every.single.pour, AND bought with REAL money Rempfer Cellars Petite Sirah and my life was forever changed. I have been to Amador more times than I can count and I have NEVER brought home a red. I thought I would be the girl that loves bubbles and German wines forever, but I am very excited to say that my favorites are now changing thanks to 815. I will put the tasting flights below. I am not going to repeat the fun facts about either the wineries themselves or each wine because it is such an amazing experience to hear Lia tell you for yourself. I will be back. I might live there. I may have them on speed dial. Follow them on Facebook!

 

 

Grown Up Ramen

I am fairly confident that I ate Ramen in moderation growing up. I was not obsessed with it as so many people my age were. My husband would quite literally live off of Ramen if I allowed him to, and not the good Ramen you buy at a reputable restaurant but the crunchy noodles that come in plastic packages for .10 cents.

My fondest memory of Ramen comes from preparing a bowl of it with my aunt. My aunt always had the “cool foods” aka name brand foods AND real soda….these were cool things as a child, okay? I have no idea what we added to the crunchy packages of noodles that day to make them awesome, but I remember thinking how strange it was to add more food to an item that you are supposed to eat solo. Well, Ramen is not meant to be just noodles and broth I am well aware of that now.

Ramen comes down to the broth. If you are a hermit like me and stay at home most weekends it is perfect because the broth can simmer all day long. Or if you are not a hermit and also not afraid of your crockpot you can achieve the same goal. Winning! I made my own broth for this recipe, but I still used the crunchy noodles from the cheap plastic bags that only costs me .10cents….nothing else really compares.

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Recipe for Broth

6 Cups Water
2 Tablespoons Miso Paste
2 Tablespoons Soy Sauce
2 Tablespoons Ponzu Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Siracha
1 Yellow Onion Cut in Half (just throw it in)
4 Carrots (again, throw in)
3 Cloves Garlic
4 Stalks Celery
1/2 Jalapeno
*Simmer at minimum 4 hours…..6-8 is ideal*

Recipe for MY Ramen (pictured above)

Want to know what is so great about Ramen? You can put whatever you want in it! Whatever! Customize it to your liking, and if you do not like mine then do not make it that way. How easy is that?

Instructions

Boil crunchy weird noodles in broth for 5 minutes.

Toppings
Green onion
Sliced Jalapeno
Siracha
Sauteed Mushrooms
Bean Sprouts
Crispy Tofu (Put a cast iron skillet on top of extra firm tofu wrapped in a paper towel, you want to get as much moisture out as possible, and then slice, fry in butter/oil in cast iron skillet – done)
Black Sesame Seeds

 

Make some super weird Ramen like a grown up and tell me what you put in it!!!

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