Fab Housewife

$100 Kokoon Gift Card Giveaway

By fabhousewife On January 14, 2013 · 17 Comments

Update: This giveaway has closed.

Looking to take on 2013 in style? Well, you’re in luck because today, Kokoon Boutique Without Borders is giving one lucky Fab Housewife a chance to pick any item of her choice (up to $100 retail value)!! If you aren’t familiar with Kokoon yet, take a peek at some of the previous posts I’ve written about them (here and here). I am personally a huge fan of the line’s easy, comfortable knits, and I also own several figure-flattering, throw-on-and-go dresses that I can’t live without. Best of all, Kokoon is about to roll out gorgeous pieces from their Spring 2013 line, so the winner of this giveaway could be one of the very first to own one of the sneak peek pieces below…

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{Motivation Monday}

By fabhousewife On January 14, 2013 · Add Comment

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Spicy Cranberry Meatballs

By fabhousewife On January 8, 2013 · Add Comment

spicy meatballs recipe

There’s nothing more comforting on a cold winter day, than coming home to a hot meal. That’s exactly why I decided to try these sweet and spicy cranberry meatballs, and they’ve quickly become a favorite in my house– not just as a main meal, but also as an easy-to-share appetizer when entertaining. I first made them during the holidays, when the subtle cranberry essence was particularly festive, but I’ve found the recipe to be a great go-to any time you’re looking to serve something hot and hearty. Some recipes suggest using pre-made frozen meatballs, but I prefer to make my own from fresh ground beef or turkey, eggs, and a sprinkling of breadcrumbs.

Sweet & Spicy Cranberry Meatballs

Ingredients

1 (20 ounce) package ground beef or ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
1 can (16 oz) whole-berry or jellied cranberry sauce
3/4 cup(s) chili sauce
1/4 cup(s) water

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the meat, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.
Meanwhile, in your slow cooker, combine the cranberry sauce, chili sauce and water and lightly whisk. Once the meatballs are done, add them to the sauce and stir to coat.
Cover and cook on low for 1 hour, until bubbling.
Serve warm from the cooker.

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{Motivation Monday}

By fabhousewife On January 7, 2013 · Add Comment

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Homemade Tamales with Scottsdale Chef Adam Allison

By fabhousewife On January 4, 2013 · Add Comment

Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

First off, may I just say, Happy New Year Fab Housewives! In honor of another great year behind us, and in anticipation for a brand new year ahead of us, I decided my first official post of 2013 would include one traditional and one fresh, innovative take on a favorite culinary treat– tamales!

Brightside Chef Adam Allison and Fab Housewife Hawlie Ohe

While back home in Arizona for the holidays, I was able to get together with my friend, Adam Allison, who is also the Executive Chef at The Skeptical Chemist in Scottsdale, aaaand the owner of his own catering company Brightside Chef. Since tamales are a huge tradition at Christmastime in the Southwest, I asked Adam to create some delicious tamale recipes to share with Fab Housewife readers.

Anyone who’s tasted Adam’s food knows he has a knack for creating culinary genius through the use of unexpected ingredient combinations. The first recipe Adam came up with was a classic beef barbacoa. The second, an innovative vegetarian concoction of roasted corn, black beans, and goat cheese.

Roasted Corn on cutting board

black beans and corn

While we were cooking, I was also posting lots of images of all our tamale-making fun on instagram. Be sure to follow me: @fabhousewife if you love food, DIY, interior design, and cute pictures of dogs (how’s that for a shameless plug?). And if you’re really into foodie porn, Adam is an absolute must-follow, as well: @BrightsideChef.

Since tamales have a reputation for being difficult and time consuming, I was hoping Adam show me how to make the process less intimidating. Everything we prepared came from the comfort of Adam’s home kitchen, and all the tools we used were items found in just about any ordinary kitchen, the only exception being a steamer. Since we made so many tamales, we used both a basic rice steamer, and a bamboo steamer simultaneously. I’d say both worked equally well.

While we cooked, Adam also offered up 5 basic tips for successful tamale making by an amateur chef:

Don’t overfill the tamales, or they will just fall apart.
When mixing the maza, whip the shortening in a blender before adding it to the bowl. This creates less dense tamales
Have fun with it! Tamale-making is a timely process, so be sure to include friends and family, even little helpers in the experience.
Advanced prep goes a long way to making the whole process faster and easier. Doing things beforehand, like cooking the meat or making the sauce will keep it from becoming exhausting.
Be creative. Don’t be afraid to put whatever you want in your tamales to make them your own.

Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

homemade tamales

“Presentation is important because you eat with your eyes, first.”- Chef Adam Allison

So true, Adam, so true! To add a stylish touch to our tamales, we shredded a couple of leftover husks into thin threads, then tied them into a pretty little bow. And not only did our tamales look good…they tasted fantastic! My family devoured them on Christmas Eve, and everyone couldn’t stop raving!

Best of all, it doesn’t have to be Christmastime to justify homemade tamales. Having them on hand makes for quick lunches and snacks, and I especially love them topped with a poached or fried egg for breakfast. Give the recipes a try, and be sure to let us know your thoughts!

Homemade Beef Barbacoa and Roasted Corn Vegetarian Tamale with Black Beans and Goat Cheese

Beef Barbacoa Tamales

Ingredients

2 pounds beef shoulder roast
Salt and pepper, to taste
2 onions, peeled and sliced
1 garlic bulb, cloves removed and peeled
4 ounces dried New Mexico chilies
2 ounces ancho chiles
2 ounces pasilla chiles
2 tablespoons cumin seed, toasted
1 tablespoons salt
1 bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening

Instructions

Season the beef shoulder with salt and pepper and brown in a pot on medium heat. Fill the pot with water to cover the beef and add 1 onion slice and 6 garlic cloves. Cook for about 2 hours or until the meat is fork tender. Remove, let cool and shred the meat and set aside.
For the chile sauce remove stems and seeds from dried chilis. Place in a pot with 1 onion, 6 garlic cloves and the cumin seed. Boil for about 20 minutes or until the chiles are soft. Put the mixture into a blender and puree. Check for seasoning and add salt as needed.
Mix the chile sauce into beef and put into a pan and bring to a simmer. Let simmer for 10-15 minutes to incorporate flavor.
Soak corn husks in your sink filled with water for at least 30 minutes. Place a bowl or pot on top to weigh the husks down so they are fully submerged.
In a large bowl combine the masa, baking powder and salt. Pour a little of the broth in at a time and using your hands mix well. With a mixer beat the vegetable shortening until fluffy. Mix the shortening and the masa mixture together. The dough should be spongy.
Remove husks and rinse off. With the smaller side of the husk towards you put about 2-3 tablespoons of the masa (depending on the size of the husk) with a spoon dipped in water (to keep the masa from sticking). Put about 1 tablespoon of the meat mixture into the center of the masa. Fold the bottom of the husk up and then roll the side over. Press down so the tamale is flat and stuck together.
Place the tamales in a steamer and steam for about 2 hours. The husk should pull away from the tamale without sticking.

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Roasted Corn & Black Bean Tamales with Goat Cheese

Ingredients

1 ear of corn
1 can black beans, drained and rinsed
Salt and Pepper, to taste
About 4 ounces goat cheese
1 bunch fresh cilantro
1bags dried corn husks, about 3 dozen
4 cups masa mix
1 tablespoon baking powder
2 teaspoons salt
4 cups reserved beef broth, warm
1 cup vegetable shortening

Instructions

Soak corn husks in your sink filled with water for at least 30 minutes. Place a bowl or pot on top to weigh the husks down so they are fully submerged.
Using the ear of corn, remove the husk and season with salt and pepper, to taste. Roast in the oven at 350 degrees until golden brown, about 15-20 minutes. Remove from oven and let cool. With a sharp knife carefully scrape kernels from the cob and place in a medium-sized mixing bowl. Add black beans to the corn and toss until mixed well.
In a large bowl combine the masa, baking powder and salt. Pour a little of the broth in at a time and using your hands mix well. With a mixer beat the vegetable shortening until fluffy. Mix the shortening and the masa mixture together. The dough should be spongy.
Remove husks and rinse off. With the smaller side of the husk towards you put about 2-3 tablespoons of the corn and bean mixture (depending on the size of the husk) with a spoon dipped in water (to keep the masa from sticking). Add about a Tablespoon of goat cheese and 1-2 cilantro leaves. Fold the bottom of the husk up and then roll the side over. Press down so the tamale is flat and stuck together.
Place the tamales in a steamer and steam for about 2 hours. The husk should pull away from the tamale without sticking.

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Motivation Monday

By JP On December 31, 2012 · Add Comment

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Sparkling Pomegranate Cocktail

By fabhousewife On December 4, 2012 · Add Comment

Gosh I’m loving the holidays! There’s always an excuse to get together for good food and good company this time of year, and already the hubs and I have been making the rounds. During our first party of the season, a new friend from interior design school was serving up some sparkly pomegranate cocktails that everyone raved about. I posted a picture of the delightful concoction on instagram, and since then have had several requests for the recipe. Fortunately, these are super simple to make. I even threw a batch together at the last minute on Thanksgiving, and they were a huge hit. Since I’m not usually a fan of holiday cocktails that are pepperminty or overly creamy, these refreshments are so much more my speed. Serve them up at your own soiree alongside a this matching walnut pomegranate baked brie, and you’ve got yourselfa festive fete!

Holiday recipe Sparkling Pomegranate Cocktail