Restaurant Week: Z'Tejas

Sad news met us when we got to Phoenix last week:  we were a week too early for Restaurant Week.  As some of you may know, we travel for the express purpose of filling our bellies with good food.  Often we are restaurant-starved in the desert and so each new city brings on new culinary adventures.   Phoenix is no exception.  Everywhere we went while we were in Phoenix, we met someone who suggested the place we had to go to get...Mexican food, breakfast food, pasta ("better than in Italy," one man added), etc.  It seems there is no shortage of beloved eateries in the greater Phoenix area.   Although we were there too early this year, you still have time to book a flight because all this week I am going to be reviewing the places we enjoyed.   I am not a travel agent, but I can plan an amazing vacation for your tastebuds!

First stop is Z'Tejas.  This is a must stop location for us when passing through Phoenix.  It is a restaurant with locations in Texas, Arizona, and California, but the Scottsdale location wins hands down on the quality of food and the friendliness of the servers.  The food is always exceptional and the margaritas were voted by the locals the best in the valley.  

We started with a Trio of Salsas (house, spicy, and green) and some guacamole; a great way to start the meal.  Also included with all orders is a skillet of cornbread that does the Texas tradition proud (with a hint of sweet).   Drew also started off with the 6th Street Margarita (their house) because he says it is one of the best restaurant margaritas out there (more on the liquor part of our Phoenix trip here). 

Our meals were the Smoked Chicken Enchiladas and the Seafood Enchiladas.  As always the Smoked Chicken Enchiladas were great!  I call them Texas on a plate.  The seafood enchiladas, while good, just don't do it for me, but Drew liked them.  I would recommend the Barbacoa Enchiladas, but I hear the Chile Relleno is amazing.  It is so hard to try something new at a restaurant when you only get to eat there once a year! (Sorry for the blurry pictures, they were taken on Drew's cell phone and I spared you from the truly horribly blurry ones!)

Don't forget to save a little room for dessert because the cobbler with seasonal fruit is amazing!  Also on the list of must-haves is the brownie - it is sublime (for a brownie).

If you are heading out to Phoenix for restaurant week, you won't find Z'Tejas listed among the participants.  This is likely because they have great food at affordable prices everyday and they have one of the best happy hours in the valley.  Even if you stop in for appetizers, drinks, and dessert, you won't be disappointed. 

Back in the Swing

It's been quite some time since I posted an actual meal on here.  I have been slacking in the proper meal making department, as well as the proper picture taking department.  Sometimes I guess you just need to take a break!

Break over...Here's the latest dinner from our house...

drum roll please!  Taco Salad.

Can you tell I have been slacking lately?  So, this recipe is not inspired by any recipe rather a reminder I got from my email letting me know how much I like taco salad (Don't you get those types of emails all the time?).  So I ran out and got a couple ingredients and used some of what we had on hand to make up the rest.  "What goes on my taco salad?"  I hear you ask.  

Here is the rundown of ingredients:

Lettuce

Sharp Cheddar cheese

red onions (organic from our CSA!)

taco meat

cilantro
green salsa
black olives
cucumbers (organic from our CSA!)
creamy cilantro dressing

This is a sad salad indeed.  But because Drew does not like much more on his salad than lettuce and cheese, this was stepping out there.  If the avocados from our CSA were ready, they would have made the cut.  Overall, it was a nice summer meal. 

Drew's contribution to our dinner was a cocktail of his imagining.  It all started a couple days ago when we found a liquer on sale for $4.00/bottle...crazy, right?  So, we snatched up a bottle and Drew started brainstorming what we could do with it.  He came up with a rasberry-lime concoction that was pretty tasty.  The recipe still needs a little tweaking, but it looks pretty, doesn't it?

Triple Take

When I was a kid, I used to go visit my grandparents in the summer.  I have lots of memories, but one of the most distinct is the impression I got that old people eat dinner early.  My Granny and Papa ate dinner at (I kid you not) 4 PM, every night.  4 PM! 
Well, the Hudson household just got a whole lot older.  At least for the next couple of months.  On Monday nights I have Baking School and I have to be there at 5 sharp.  I don't want Drew to go hungry, so I started cooking dinner at a little after 3 PM.  I think my lunch had just been digested when I started making dinner.  It is too much!  But it is worth it for the valuable instruction I am receiving the rest of the evening!

So what was cooking in my kitchen at 3:30 PM Monday afternoon?  Triple Decker Tortilla Bake.  It is yet another recipe from the CookMag Ultimate Mexican (a must own around these parts).   This is a very simple throw it together kind of meal perfect for those nights when you don't have a lot of time.  Here's the basic concept:

Salsa (I used Fresh and Easy, New Mexico)

Corn Tortilla
Mashed Pinto Beans
Tortilla
Corn
Cheese
Salsa
Corn Tortilla
Mashed Pinto Bean
Corn Tortilla
Salsa

Throw this in the oven at 450 F and bake for about 12 minutes, covered with foil.  Take the foil off and add some more cheese.  Melt the cheese in the oven for a few more minutes. Top with avocado and cilantro (you could probably also do sour cream, but I wouldn't).

There it is.  Simple?  Yes.  Tasty?  Yes.  Sounds good to me!

Taco Tuesday

OK, seriously there is a pattern forming.  What can I say?  We heart Mexican flavors.  So, for your salivation enjoyment, I bring you Pollos Dorados (from the Ultimate Mexican cookmag - like I said before, purchase it - you will not be sorry).

The recipe is fairly straightforward, but I did change it so here's the recipe:

Ingredients:

1 Tbsp. oil
1/3 cup chopped onion
can of Rotel tomatoes and chiles
1 cup of shredded cooked chicken (I used a rotisserie)
corn tortillas
Oil for deep frying
Choose your own garnishes (suggestions: cheese, lettuce, tomatoes, cilantro, onions-green)

Procedure:
1. Start heating the oil for deep frying (You want it to get to 375F before dropping in the food)
2. Heat 1 Tbsp. oil in saute pan over medium heat.  Saute onions until soft.  Add the Rotel (do not drain).  Cook uncovered until most of the liquid evaporates.  Turn off heat.  Stir in chicken to the tomato mixture. 
3.  Warm the tortillas in the microwave (wrapped in damp paper towels) for 20 seconds (2 at a time).  Place a small amount of chicken mixture on one end of the tortilla, roll up and secure with a toothpick.
4.  Place prepared tacos into the heated oil in batches of 3 or 4.  Cook for 3 to 4 minutes or until golden brown and crisp.  Remove and place on paper towel lined plate. 

These are very good, if somewhat greasy.  It's good to have something junk foodie every once in a while.  And, hey, we southern woman love us some deep-fried food.

Feliz Cumpleanos

Tonight we had a birthday dinner for my mom.  Because she loves seafood and Mexican cuisine, I decided to make some Seafood Enchiladas from the Ultimate Mexican cookmag I told you about a few weeks ago.  This was a good idea indeed!  I am not usually one to order seafood enchiladas.  I usually like the basic cheese and onions enchiladas I grew up with, so this was a departure. 

The procedure for this recipe is very easy, but takes some time throughout the day.  You have to re-hydrate some dried chiles earlier in the day (this affords you time to take the requisite Sunday afternoon nap).  Once that is done, the hard part is basically over.  The rest is just mixing and rolling.  The entire process takes less than a couple hours. 
The recipe calls for either shrimp or crab.  We decided to do a mixture of both.  I mean, we are celebrating!  Once the chiles are ready (re-hydrated and cut in pieces), you add the seafood mixture and some shredded Monterrey jack cheese.  Roll this mixture up into some warm tortillas and it starts to look like enchiladas.  The interesting thing about this recipe (which I would change should I do this again) is the sauce.  It is basically a gravy (I am not kidding).  This is a little discomfiting to my Tex-Mex loving heart.  If I were to do it again, I would definitely add a lot of spice and change up the structure of the sauce (it has a LOT of flour in it). 
The result:  Very, very mild enchiladas.  Not necessarily bad, but not enough flavor and spice for me.  I would kick it up about 3 notches in the flavor department.  But, mom loved them (so I guess these are a success!).

For an appetizer, I made a new guacamole recipe (I can't get enough of avocado based dips!).  I really liked it but I think I will add cumin next time.  These are the ingredients: green onion, cilantro, serrano pepper (seeded), avocado, lime juice, salt, pepper, cayenne pepper. Mmm!  Oh and we tried out some new chips from Food Should Taste Good.  If you haven't tried these yet, check them out.  They are multigrain (read: healthy) chips that really do taste good.  If you go to their website, you can get a coupon!

Overall, Mom was happy.  And you know that old saying, "if Mama ain't happy, ain't nobody happy."  Well, I think the converse is true as well.

Jalapeno (Not on a Stick)

Tonight dinner could not have been more simple.  I realized after a long day, I did not have all the ingredients to make another recipe and was too tired to try harder.  So, I made up a "new" recipe.  The resulting Stuffed Jalapenos were my take on a friend's recipe.  I didn't call her to get the recipe, I just guessed.  I thought they were great, the only problem was the last one was SPICY!!  Here's the recipe:

Stuffed Jalapenos (Jalapenos Rellenos)

Ingredients:
1/2 lb. bulk sausage. 
4 slices thick-cut bacon, cut in half width wise (if desired)
8 oz. cream cheese, softened
1/2 c. sharp cheddar cheese, shredded
1 clove garlic, minced
7 to 8 jalapenos, split in half and seeded

Procedure:
1.  Brown sausage in a skillet until no longer pink. Get the bacon going in another skillet.  Cook until lightly crisp (not fully cooked).  Drain sausage and bacon on paper towels.  Let cool slightly.
2. Preheat broiler.  Mix cream cheese, cheddar cheese and garlic.  Add cooled sausage and combine.  Stuff the cream cheese mixture into the jalapeno halves using a teaspoon.  I over-stuffed them, so you might be able to do more jalapenos for this recipe based on the size of the jalapenos.  Wrap the bacon strips around the stuffed jalapenos and secure with a toothpick
3.  Place the jalapenos under the broiler for 3 to 4 minutes.  Keep your eye on them so they don't get too brown. 

These are great for appetizers!  Enjoy!

Cinco Salsa

After a long day of shopping for and working out with our new fitness equipment device, we were not so hungry for a big dinner.  So in celebration of Cinco de Mayo, I threw together a few of my favorite ingredients for a salsa before the produce went bad and made some plates of nachos for us.  Oh, and Drew made some sort of adult beverage to go with dinner - and who said he wasn't festive?
Simple dinners are the best, in my opinion.  There is nothing like great fresh ingredients working together to bring about the most flavorful and enjoyable meals.  What is your go to "easy" dinner that makes all your tastebuds smile?

Summer Shrimp Salad

Continuing the Mexican theme for this week, I found a great recipe for a Shrimp Taco Salad out of the current issue of Cooking Light. 

Let me just begin by saying this was a fabulous salad.  I am surprised it was so light in calories.  I am not sure if it is still light in calories when you take seconds, but I don't think the food scientists at Cooking Light take that into consideration. 
The salad is pretty simple.  It starts with a dressing made with lime, cumin, chipotle, and (oddly enough) maple syrup.   I did a little modificaiton on this one because I didn't have any chipotle hot sauce (haven't seen that in the store before, will have to check on that), I used some Knorr chipotle seasoning and a little Tobasco.  Drew must have liked the combination because he commented on the spice of the dish. While getting the corn going on the George Foreman, I got the shrimp skewered and put in on the grill.  After adding the rest of the ingredients (beans, avocado, cilantro, I added red onions, and lettuce) to the deskewered, cooked shrimp and the decobbed (new word, I think) corn, and tossing; it is ready to go! 
It turned out beautifully and I will definitely add this one to my list of summer salads because it did not heat up the house at all!  As stated above, we did have seconds and didn't feel guilty or ashamed.  Thanks Cooking Light!

When Cinco de Mayo becomes, Dos, Tres, Quatro and Cinco

Around here we enjoy foods with a Mexican flavor.  Blame it on our love of Tex-Mex.  Blame it my small obsession with cilantro and avocados.  Blame it on my constant search of something good enough to make repeatedly.  Whatever it is, Cinco de Mayo ends up stretching into a few days from that lonely old one day at the beginning of May. 

So, tonight, I gave a new one a try, messed it up slightly, yet it was still good.  I got the recipe for Mexican Ceviche Tacos out of a recent issue of Bon Appetit.  We went by Henry's to get some fresh fish this afternoon, and at the recommendation of the butcher, we decided on sea bass.  When I got home, I washed my hands and got started on the ceviche.  I was all excited about getting to use my awesome knives Drew bought me for Christmas, that I ended up adding ingredients before the intended time, but I stirred it all up and chilled it in the fridge while I took a nap. 
When I woke up it was time for dinner (no comments on the length of my siesta), and it only took a couple of minutes to stir in the remaining ingredients avocado, cilantro, and romaine lettuce and stuff them inside corn taco shells. 
The result:  A nice spring/summer dinner (no heat necessary).  I think we might try another fish next time, just to change it up.  Oh and the avocado was PERFECT!

Z'Tejas: the Phoenix Edition

An entire post ought to be dedicated to the reason we stop in Phoenix every time we drive home from Texas.  There are many places to stop along the way, but this restaurant is what draws us to Phoenix. 
Z'Tejas is a "chain" in the sense that there are many locations around the southwest (and one in Seattle).  But it is truly something special!  It was started in Austin Texas and serves food that is decidedly Texan in flavor. 
This time around, Drew stated, "I hate this restaurant because everything tastes good."  Each time we go we struggle to decide what to order, but because we go so infrequently, we end up ordering the same thing. 
We started with the Texas Trio - a set of chips and dips to put all others to shame - hand-hacked guacamole, queso, and roasted pepper salsa (their house salsa).  Our waitress was generous to bring one of the daily salsas -  green chile with avocado - the best green salsa I have ever had!
For the main course, we got the usual.  Green Chile Barbacoa Enchiladas for Drew, Santa Fe Smoked Chicken Enchiladas for me.  There was ample sharing between the two of us.  The Santa Fe Enchiladas can best be described as "Texas on a plate."  The Green Chile Enchiladas are a very simple flavor combination, but the flavor really works, while the Santa Fe Enchiladas are a complex blend of flavors that leave you hungry for more.  Oh, for three stomachs to try all the other items on the menu in one sitting. 
We also ordered dessert - Cobbler with Ice cream on top.  Superb - loved the ground pecans in the skillet...mmmm.  I think I could just eat pecans and warm fruit from a skillet with ice cream on top and be a happy woman!
Drew also endulged in his customary Margarita trio.  He always starts with their house margarita (6th Street), then moves to another "new" one, and finishes with his favorite.  He would have to tell you all about the flavors because you couldn't pay me to take up room in my belly with anything but the food at this place.
Z'Tejas, we know you well.  Thanks for the great food!

Tos-tatas (thank you, Jim Gaffigan)

Tonight's dinner was pretty straitforward, which is always helpful.  I was so happy to have most of what was necessary to make it in my pantry.  After a quick trip to two grocery stores today, a came home and got started on this fast dinner. 
On tap for tonight: PC 29 Minutes to Dinner 2, Beef Picadillo Tostadas.  I learn a lot in the kitchen and tonight I learned not to mess with what you know to be good.  Don't get me wrong this recipe, for the most part, is really good and flavorful.  But I have discovered that what you enjoy on your tostata/taco today is what you will always enjoy on your tostada/taco.  It is like hot dogs - -I have been eating these with the same toppings since I was a young one - this is something that never will (nor ever should change).  Tonight, I learned the corollary to the hot dog Law is the aforementioned tostada principle.  That said, I learned this through putting exactly (well almost) what PC told me to put on my tostada.  I say almost because I don't know who in their right mind (or in this house) would put raisins in ANYTHING!  So those weren't even on the shopping list.  Additional toppings I will not put on a tostada in the future: tomatoes (not that they made the cut this time), lettuce, and black olives (as much as it pains me to say so).  Acceptable toppings will forever and always be: cheese (any kind - ok, not parmesan), guacamole/avocado, onion, and cilantro.  The thing I would change about this recipe beside the optional toppings is one of the steps/less of an ingredient.  I would either make sure the ground beef, once browned, is extremely well drained or I would use less salsa.  The mixture, even though I strained it before putting it on the tostada shells, was VERY wet. 

On another note, I have decided to try to include pictures of the actual food for your enjoyment.  This is the result of reading my first two food blogs composed by writers far beyond my literary ability.  Though I cannot strive to write in any other way than you have already experienced (i.e. parenthetical), I can treat you to pictures.  Enjoy!

Short, unexpected break from blogging done.  Moving on to new recipes and new days.  Let's see...what have you missed?  I have a small problem this time of year (it does happen every year, but somehow it seems to smack me up side the head with shock each time)...I call it hibernation.  My body, literally shuts down into this sleep that is as close to death as possible.  I am sure my heart almost stops, I awake feeling drugged (a la roofies - is that the way you spell it? - although I have never taken them) and barely able to function for a good long while.  My parents, as well, are shocked and appalled by this every year, Drew has never not known this of me, so it does not bother him (more time on the computer for him); but I have come to discover it is allergies.  So, taking claritin everyday is the solution (sort of) as well as lots of rest.  I haven't had a nap today because I was busy with Bible study and bargain hunting (these are separate activities, mind you).   There is a sort of high that comes with shopping and spending a ridiculously small amount of money for what you get (this must be the reason I am still functional at this hour). 
As for our dinners the last couple of days, we have been on survival mode for the most part.  We had frito chili pies one night (it doesn't get much easier than that but Drew likes them) and grilled cheese and soup another night.  But I did try a new recipe yesterday, from PC 29 Minutes to Dinner 2: Chile Relleno Strata.  This is one of the few meals in either of the 29 Minutes incarnations that does not meet the time requirement (at least in my kitchen).  It took a good 35 to 40 minutes (did I mention I am having trouble functioning while awake?).  I really liked the flavor of the dish (chorizo is a happy food for Drew - he has a favorite breakfast with chorizo at a little spot in La Jolla).  I threw in some serrano peppers because of my husband's love for spice (mentioned here: http://thereliquiarium.blogspot.com/2009/09/burn-or-how-i-learned-to-love-heat.html).  The one negative thing I would say about the dish is it is a little bready (yes that is a word in my world).  Drew described this same thing as "heavy."  I think this problem could be solved by swapping out the bread to a lighter bread, say brioche (maybe its just me, but I think the angels in heaven feast on brioche when they are hungry - not that they are hungry - should I just say brioche is divine?) . 
On a scheduling note, check in tomorrow night to find out how I plan my menus for the month.  It is by no means a science, but I have a little practice and trial and error is my forte!

Don't Give Up

My dismay over the last kitchen outing is not what has kept me from recently updating the blog.  Instead, we went out of town for our 5th anniversary.  I always enjoy getting Drew to myself 24 hours at a time.  We had lots of fun and ate way too much.  What romantic place did we dine to celebrate our nuptuals, you ask?  Well, none other than On the Border.  Yeah, we are pretty simple people with pretty simple expectations and what could two people from Texas want more to eat on a special occasion than the best Tex-Mex in Cali.  Hard to say that, but it is true.  I know the Texans reading this are saddened by the plight of this young married couple, but we will live on. Saturday night we stepped it up and went to Red Lobster.  We have eaten at Red Lobster 3 times in our marriage and we really enjoy it.  I have seen a recipe that imitates their biscuits and will have to try it sometime because they are almost worth the price of admission. 
I still have not made it in to the kitchen because Drew had leftovers last night (he heated up himself!) and then tonight we were invited over to Mom and Dad's for enchiladas.  This is something I have never attempted in our 5 years.  Why make it when it can be made for you.  We always enjoy this family favorite - my Granny's recipe (modified over the years) and, of course, the company (its a shame Drew doesn't get along with my family - hah).  Of course, we had to go to Yogurt Island for dessert, but it was a sad trip (indeed) because they did not have our favorite flavor.  Drew abstained.  I tried something else, but it was not the same.  Yogurt Island, if you are listening: Never, Never, Never replace the Yogurt Island Sorbet! 
More adventures from the Hudson kitchen coming up tomorrow!