Mexi-Asian! Lo-Mein Burritos!

Lo-mein happened in the holyshitnomz kitchen!  As you know by now we love frequenting Asian markets and cooking Asian fusion food. We found a few new ones out in Arlington that are really super awesome. One is specifically Thai and the other is chinese. It’s funny though we went to 2 different markets and could not find Lo-Mein noodles or even the wheat noodles that are used for them. So we opted for using some good ol fettuccini. It’s not exactly lo-mein but will work.

What is lo-mein? Lo mein (Chinese: 撈麵) is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meator seafood, usually beef, chicken, pork, shrimp or wontons. It can also be eaten with just vegetables.

Great, sounds wonderful.  So now we have lo-mein.. what should we put in it?

We opted for a veggie version because we are adding general tso’s chicken to our burritos.  Peppers, onions, bok choy and rainbow carrots. Rainbow carrots are awesome. I got mine at Trader Joe’s. The purple ones are absolutely beautiful!

We made the traditional lo-mein sauce of soy, sugar, garlic, sesame oil, and ginger. Keeping it simple. We also made some quickie General Tso’s chicken.  To throw in our burritos.

We set all this to the side and started working on our Kimchi fries! Jake and I had these at a food truck park when we first moved back to Texas.  We fell in LOVE!!!! Spicy, sweet, sour, savory everything works together so well!

We started by making a small batch of Korean beef bulgogi, we bought it pre-marinated so we just needed to heat it up real quick before adding it to our fries.  We love pepper jack so that’s the kind we got for the fries! Sweet bulgogi and pepper jack should be pretty awesome together.

We debated what kind of fry to layer all this yumminess into and picked out some crinkle cut fries. Figured all the ingredients will get all stuck into the grooves so you get a bite of everything on each fry!

We baked the fries for a bit before starting to layer all the ingredients. Kimchi (we bought bottled), white queso, the pepperjack, cilantro, and the bulgogi. Threw them back in the oven.  When they were done we sprinkled them with more cilantro, crushed peanuts, and a sriracha mayo.

While the fries were cooking we quickly threw together the burritos and a quick Thai ground chicken dish for tacos and a pineapple salsa.

We don’t have an official taco holder so we tried using my pan lid organizer. It kinda sorta worked. We’ll keep trying. Jake got the idea of warming tortillas in the oven lol…

We topped the Thai tacos with a little peanut sauce.  We also had a little salsa a friend of Jessica’s made. Super good!!

So these were our final products! What do you think?

Tex-Mex or Mex-Tex?

Tostados and Taquitos!

Howdy! Tostadas are awesome… but what are they?  The official definition of a tostada is:   “a Mexican deep-fried tortilla topped with a seasoned mixture of beans, ground meat, and vegetables. ” We see these all the time on every Mexican/Tex-Mex combo platter ordered in restaurants. Always kinda boring… never exciting. So let’s change that. These things have been long neglected.

When you think about taquitos what’s the first thing that comes to mind? 7-11 or those weird ones you get in the frozen department of your grocery store? I love these things don’t get me wrong but I think much like the tostadas problem we should improve on these items. No more boring bland taquitos I say!  What is a taquito some of you may ask.. “a Mexican dish consisting of a small tortilla rolled around a filling of meat and cheese and deep-fried.”! When ever I have ordered these in a restaurant they are always so dry and I dunno just not good. Not saying there are not some good ones out there just the majority..well suck.

First we started by buying our shells and tortillas. We would have made them but we wanted to concentrate on the fillings and toppings. We went to our nearby Mexican grocery store where they make their tortillas fresh. The packages we picked up were so fresh they were still hot! Gotta love that! I’d say that’s a giant perk of living in Texas. We also grabbed some produce items and some seasonings.  Keep in mind that shopping in your local ethnic stores is way more affordable than your regular grocery store.  We walked out with 4 bags of stuff for less than 12 dollars. Good food doesn’t have to be expensive!!!

For today’s cook day there were 3 of us as usual in the kitchen so we each designed a tostada and a taquito each.

Let’s start with Jake’s in typical Jake fashion he opted to make a bbq chicken tostada. First he rubbed the chicken with some Memphis style rub that I had made for a previous dish.  He then just cooked it through in a saute pan and then sliced it up.

Next we cut up some bell peppers, we bought a bag of those mini ones just for the fun of it and figured the small slices would look great on the tostados.

He decides that the rest of his tostada would be refried beans and cheese, then drizzled with a little bbq sauce.

On to mine! Being from New York I love putting apples in foods that you don’t expect it. One of my favorite pairings is apples and steak. I know most people think of apples with pork.. but trust me.. this works! As far as steak goes I’m a ribeye girl myself. How about you?   I just happened to have a good sized hunk of ribeye in the fridge from dinner the night before.  So I sliced it and reheated it low and slowwwly in bacon grease and apple cider.

 

While the steak is warming up I chopped up some apples and threw them into the skillet when I took the steak out.  I sprinkled the apples with brown sugar and a shot of bourbon and let them caramelize.  Being that I am pairing steak with apples I think its only natural that I top this beautiful tostada with some super extra sharp cheddar cheese, made in NY of course.  Before I put the cheese on this I top with a little cinnamon ginger pecan butter I made.

Jessica’s tostada was super fun! She opted for a triple layer with everything in it.  Each layer had each meat, cheese, and toppings. With extra extra cheese!!

Taquito time! Again 3 different ones! Let’s start with Jessica this time!

She found this awesome corn and black bean salsa at Trader Joe’s cowboy caviar or something like that.  She mixed it into some cream cheese and shredded  cheese. Slathered it on and rolled it up!

For mine I took more steak, cream cheese, blackberry jam, jalapenos and more shredded  cheese.

Jake’s was a bbq chicken pork chili refried bean combo.  Into the oven everything goes!

Why don’t you try making your own? We LOVED ours! Don’t forget the queso and guacamole for dipping!!

Turkey day!!

So the holyshitnomz rew got together for a later thanksgiving dinner! Just a few friends got together for a yummy dinner. Everyone brought a dish to pass and and it was a delightful day! Did you enjoy your turkey day? I know we a

re late posting. It was a busy time! Wait until the next post where we use our leftovers in fun ways!!

Menu:

1. Apple and citrus roasted turkey
2. Brussel sprout gratin
3. Buttermilk mashed potatoes with chives
4. That 1950s green bean casserole
5.  Sausage stuffing
6. Jessica’s famous bacon extra creamy macaroni and cheese
7. Rolls
8. Bourbon Apple cider gravy
9. cornflake and pecan sweet potatoes
10. Jalapeno cranberry chutney

11. Mini pies!! cinnamon roll apple, bourbon pecan, and plain ol american apple!

Everything was absolutely amazing. Wait until our next post with the fun and quirky things we did with leftovers!! Hope ya’ll had a great holiday. What did you eat???

We entered a contest!

“The Chefs’ Roll Art of the Plate Contest sponsored by Cardinal International family of brands: Chef & Sommelier, Arcoroc, and Tiger-Glass had hundreds of chefs from across the US participate to receive a free dish, or canvas if you will. Once received, they plated their most stunning dish and entered a photo of it via our online contest.”

We entered! We received a bowl and a wine glass in the mail to use. We got the tall white bowl on the top row.  Since we are kinda casual we weren’t sure what to make. So we brainstormed and chose a soup.  But in typical Holyshitnomz fashion we had to make something else too. What goes better with soup than grilled cheese sandwiches? Nothing my friend.

Menu:

• Thai butternut squash peanut soup 
• brie and pear bagel sandwich
• Extra sharp cheddar apple bagel sandwich  

We started with the soup.  We were pretty stoked to be making something different.  A little lighter than our usual menus! This soup is full of yummy ingredients like butternut squash, carrots, onions, garlic, and spices!!

After getting all those delish vegetables prepped we sweated them out in a pan with extra virgin olive oil. Get all those good flavors going.

After the veggies were getting going we added some Madras curry powder, cayenne, and cumin! Always cook your curry for a few in the oil to bring the full flavors out! No bland curry here!!

Then we added the broth and the squash and carrots then it was simmer time!

The soup needed to simmer for about 45 minutes. So during that time we started the prep work on our bagel-whiches.

Maple black peppered bacon from HEB is pretty good! The Tillamook extra sharp is pretty awesome.. I mean seriously awesome if you like the crystals and crumbly kind of cheddar with a sharp taste.. definitely try it!

Putting the bagels together with all the yummy ingredients was pretty fun!

The soup at this point is almost done. We puree it and start setting up for plating!

Ready to see how we plated everything? 😀

Tah-Dah! Below is our entry photos! Everything was really really good! But we are ready to go back to our holyshitnomz style!

What do you think? Pretty enough to win?

 

Time to make the donut…burgers!

Donuts! Donuts! Donuts! Burgers!! Yeahhhhh! Another breakfast day at the holyshitnomz kitchen! Are you like super stoked or what?  A cat wearing donuts? Uh if you don’t know Ms. Jessica owns a lovely kitten creature named Gizmo. Who is quite the celebrity…seriously… has his own instagram and everything! Speaking of instagram.. do you follow ours?? Holyshitnomz follow us! There are always more photos and stories there!! Sometimes even posted DURING cooking day!

Well let’s get started! Todays menu consists of donut burgers, French toast rollups, one bite burritos, bagel and donut skewers  and breakfast fries!

Our main players today! Donuts from a bakery nearby.. we went with the glazed variety. Our thoughts were that glazed donuts are kind of a blank canvas. White bread for the french toast rollups and Idaho potatoes for fries!

Let’s start with the rollups! We took white bread and sliced off the crusts, then we took a rolling pin and flattened each piece out. We made 3 different rollups. Blackberry jam and cream cheese,  “popper”, and a cinnamon sugar.

As you will see above we dipped the rollups in your standard french toast egg mixture and sprinkled them with cinnamon and sugar.  Then fried them in butter in a pan just like you would if they were toasts!

Moving on to the breakfast fries… fresh cut fries with sausage gravy!!

So for the fries we smothered them in sausage gravy and well… ya know..  cheese!! Baked them off in the oven until everything was melty.

So for the burgers we took sausage and ground beef, cheese, peppers and onions, and our all time favorite pig candy bacon put these on the donuts and grilled them to get them warm and toasty!

So, for appetizers (as if we needed them) we took everything bagels and quartered them with bacon slathered with green onion and  chive cream cheese and skewered them! We also took donut holes (they always come free with donuts here)more cheese and bacon threw those on skewers too!

Our 2nd appetizer was 1 bite burritos! We filled tortillas (HEB’s 50/50 tortillas, half flour half corn BEST TORTILLAS EVER!) that we used a cookie cutter to make irles that fit in a muffin tin with eggs, sausage, peppers and onions topped with cheese! Then baked off in the oven 😀 😀 😀

These were pretty freakin’ good! We served them with a little apple and jalapeno salsa!

This was an awesome breakfast cook day! 😀

Don’t forget to follow us on instagram!

Breakfast sushi… Because its what ninjas order at food trucks!

For our very first cook day we got together and wrote notes talked about different ideas and finally got hungry!! Breakfast and sushi are 2 of Jessica’s favorite things! So why not figure out how to put these together My first thought was what to use as nori, the Japanese seaweed sheets often used to wrap sushi.  Should it be pastry? Tortillas? No way!! BACON!!! So then what to use as rice?? Obviously potato of some sort.  I said well we could dice up potatoes or…..tater tots!! I took the half a bag I had in the freezer and set in the fridge to defrost. Next we discussed filling, felt like it needed to be hearty, filling but not heavy. So we opted for some eggs and chiles (this IS Texas after all)! Of course cheese! OK! Got that all figured out…. Sauce! We need a sauce! Jessica says have any fruit? We look in my fridge strawberries, a peach, some cherries, and limes! We look at each other and say strawberries! Time to start assembling this bad boy while I come up with what to do with these strawberries! First thing is to lay your bacon out on a cookie sheet making a woven sheet of bacony goodness… Then mash the tater tots and mix with 1 egg and several handfuls of cheese! Set to the side. Cook your chiles and onions in a little butter until soft. Scramble the remaining eggs with peppers and onion mixture. Spread out the tater tot “rice” over the bacon sheet. Excited yet?? Hope so! Top this with your egg mixture! Top with more cheese!! Now let’s roll it up! Beautiful right? We sprinkled this with a mixture of cayenne pepper  and brown sugar! Baked it in a 400 oven until bacon was browned and delicious! You know you want to eat this! We sliced it into sushi like rounds and drizzled the strawberry jalapeño sauce over it! Next time we will try to roll it a little tighter, but holy yummy! Recipe here!

Crazy about food trucks? So are we!

I am sure all of you have noticed the crazy exciting world of food trucks that have swept the nation! From coast to choose there are thousands of food trucks serving everything from tacos to crazy things like kimchi Philly steak sandwiches. Chefs and cooks are taking familiar foods and doing incentive crazy delicious things to them!

Who doesn’t love going to the food truck park and being able to order from a smorgasbord of foods?! I know we do! But we are lucky enough to live in an area where this is possible! We have several food truck parks in the Dallas-Fort Worth area. The selections are amazing and inspiring.

But, what if you aren’t lucky enough to live in a place like we do? With little to no food truck culture at all? Should you just have to miss out? We don’t think so!!

Here we are to save the day!

I’m Corrine, I am a chef and absolutely love food trucks! Everything about this culture.  I am creative and quirky with food and would love to have a food truck but it’s not currently in the cards as they say!

I have been blessed with a very very good friend who also loves food truck culture as much as I do! Jessica is not a chef but loves food as much as I do. She is an amazingly super duper talented photographer and creative in the kitchen. After talking we discovered that we want to own a food truck, but also wanted to bring amazing fun quirky food to the masses.

So what else were we to do? But write a cookbook/blog recreating our favorite food truck food and creating some of our own recipes!! We want everyone to be able to enjoy good truck food! The recipes on this blog will be easy to follow and super duper yummy! With plating techniques to make everything look like you just ordered off a truck. Cook for your friends, have parties and enjoy with an icy cold beer!