In the Kitchen With Edwin Lugo and Mitsy Hollis-Lugo

 in Favorite Recipes by

These recipes were contributed by Edwin Lugo and Mitsy Hollis-Lugo, a Midlothian resident, and originally appeared in the Midlothian November 2016 issue.

Strawberries Romanoff

  • 1 1/2 cups sour cream
  • 1/4 cup brown sugar
  • 1 Tbsp. orange liqueur or rum 
  • 2 pints fresh strawberries
  1. Mix sour cream, brown sugar, and liqueur together; let set in the refrigerator for 30 minutes.
  2. Wash and cut fresh strawberries in half.  Stir the sauce well before serving over strawberries.

 

Bold Beef Stroganoff

  • 3 Tbsp. vegetable oil (divided use)
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large white onion, thinly sliced
  • 3 cloves minced garlic
  • 1/2 cup flour (divided use)
  • 1 lb. skirt steak cut against the grain
  • 2 cups beef broth (divided use)
  • 3 Tbsp. season salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. ground red pepper
  • 3 cups sour cream
  • 3 whole bay leaves
  1. Heat 2 Tbsp. oil in a large pot over medium-high heat. 
  2. Add all of the bell peppers, onion and garlic, stirring constantly about 3 minutes, until slightly softened. Remove the vegetables and set aside. 
  3. Add remaining oil to the pan, and use 1 Tbsp. of the flour to lightly dust the steak before frying. Once meat starts to brown on both sides, add vegetables back to the pot and stir constantly until meat is finished cooking. Slowly add 1 cup broth to the pot along with all of the seasonings, except bay leaves. 
  4. Mix the remaining flour with the remaining cup of broth and stir well; set aside.
  5. Add sour cream to the meat and vegetables; mix well. Simmer over medium-low heat for 10 minutes. Add flour/broth mixture; stir well. Add bay leaves and simmer for 20 more minutes. Serve over rice or noodles.

 

Super Cookies

  • 1 box yellow cake mix
  • 1 stick softened butter
  • 1 egg
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup Heath toffee pieces
  • 1/4 cup salted almonds, crushed
  1. Preheat oven to 350 F.
  2. Stir cake mix, butter and egg until well mixed. Gently stir in chocolate chips, toffee pieces and almonds.
  3. Place in even amounts on a lightly greased cookie sheet 2 inches apart. Bake for 13-16 minutes or until golden brown.

 

Chili Quesadilla

  • Butter for grilling
  • 4 large flour tortillas
  • 2 cups shredded cheddar (divided use)
  • 1 10-oz.can chili of your choice (divided use)
  • 1/2 cup sour cream
  • 2 Tbsp. diced green onion
  1. Place a grill pan over medium heat with enough butter to barely coat the bottom of the pan. Place 1 tortilla in the pan and grill 1 minute. Flip the tortilla and add 1/4 cup cheese over the whole tortilla. Add 3 Tbsp. chili to half the tortilla. 
  2. Fold tortilla in half and grill for 2 minutes on each side. Repeat steps for each tortilla.
  3. Slice and serve garnished with sour cream and green onions.

 

 Jalapeño Cheese Ball

  • 24 oz. whipped cream cheese
  • 1 medium jalapeño, diced
  • 1 cup green onion, diced
  • 2 cups cheddar cheese, shredded (divided use)
  • 2 Tbsp. dry taco seasoning
  1. Mix cream cheese, diced jalapeño, diced green onion, 1 cup cheddar and taco seasoning until well blended.
  2. Form into a ball in plastic wrap and refrigerate for 1 hour. Place remaining 1 cup of cheddar on a plate and roll the cheese ball in the shredded cheddar until completely covered. Serve with tortilla chips.