Recipes
This section of our website is dedicated to our own signature recipes. The recipes listed below are featured in our episodes.
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Listed below are our current
recipes, click on a recipe and you will be navigated to the specific
recipe listed on this page.
Pete's Super Stuffed Meatball Hamburgers
Difficulty (Scale from 1-10): 5
Makes 6 (1/2 pound) burgers
Ingredients (See Hamburger Stuffing for more
ingredients)
Meatball Hamburgers
3 pounds 80/20 mix ground beef
1 3/4 cups plain bread crumbs
4 cloves of fresh garlic
1 1/2 teaspoon salt
1/4 cup of chopped fresh parsley
2 tablespoons Worcestershire sauce
3/4 teaspoon pepper
1 small Vidalia onion chopped
3 eggs
Combine all ingredients except ground beef and bread crumbs in a
food processor, mix until liquefied. Once liquefied add bread crumbs to
food processor and blend well enough to get mixed. Then, in a large
mixing bowl add the ground beef and mix in the liquefied mixture;
be sure not to over-mix or the beef will become tough. Store in
refrigerator while you prepare the stuffing.
Hamburger Stuffing
1 tablespoon of olive oil
4 ounces of raw Bacon chopped in 1/4 inch squares
5 cloves of fresh garlic (minced)
1 small red onion
1/4 pound of Fontina Cheese cut into 1/4 inch cubes
In a large skillet over medium heat add olive oil, bacon, and garlic in
skillet. Cook until bacon fat starts to become translucent. Then add
chopped onion and salt; cook until onion becomes soft and translucent.
Once onion becomes translucent add supresada and cook for 5-10 minutes
until the fat of the supresada goes from white to clear.
Burger Assembly
Form (1/4 lb) burger patties in your hand and then place on wax paper.
Using your fingers form a depression in the center of each patty with a
raised edge, this is 1/2 of your burger. Do the same for another patty
making the other half of your burger.
Spoon in some stuffing into the depression and add a few cubes of
fontina cheese. Then take the other patty half and place over burger,
place in your hand and seal the edges with your fingers and make smooth.
Repeat this for the rest of the hamburgers.
Cooking
Preheat Oven to 250 degrees. In a large skillet put enough olive oil to
coat the bottom of the pan. On medium to high heat place burgers in
skillet and cook for 4 minutes on each side. After burgers are cooked
place them on a pizza pan and cover with tinfoil. Bake in oven (250
degrees) for 12 minutes. Take the burgers out of the oven and serve with
your favorite topping or condiment.
Pete's Perfect Pesto
This is one of my favorite recipes, it's
easy to make and it tastes great. It's also considered a healthy dish
because of it's uncooked qualities.
Difficulty (Scale from 1-10): 3
Makes 1 pound of pasta (serves 4-6)
Ingredients
1 cup of extra virgin olive oil
4-5 cloves of fresh garlic depending on your love for garlic
2-3 cups of basil leaves (stems trimmed off) if you like a stronger
basil taste use 3 cups
1 cup of heavy cream
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of dried crushed red pepper
1/3 - 1/2 cup of grated parmesan cheese
1 pound of your favorite pasta cooked.
In a blender add the olive oil, garlic, and basil; blend and
liquefy. If the mixture isn't blending completely add all of the heavy
cream slowly. Add the rest of the ingredients except the parmesan cheese
and liquefy. Add the parmesan cheese cautiously tasting to make sure
it's not too salty; liquefy the pesto mixture. The key note to this
recipe is determining the amount of cheese to add because the saltiness
may vary amongst different brands/makes of parmesan cheese.
Add Pesto sauce to your favorite pound of cooked pasta and enjoy!!!
Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
This is one another favorite dish of mine. It
relatively easy to make and it tastes delicious with it's rich
qualities.
Difficulty (Scale from 1-10): 6
Makes 1 pound of pasta (serves 6-8)
Ingredients
1 pound dried penne pasta
1 pound of sweet Italian sausage taken out of it's casing
3 tablespoons of extra virgin olive oil
1 pound of baby Portobello mushrooms sliced
3 cloves of fresh garlic - pressed
1 1/2 cups of heavy cream
1/4 teaspoon rounded of salt
1/4 teaspoon of cracked black pepper
1/2 cup of parmesan cheese - grated
8 oz of whole milk mozzarella cheese - shredded
1) Cook Pasta in a salted boiling pot of water until al dente;
drain pasta & transfer to a large bowl, put aside a 3 quart flame proof
casserole dish, for the baking process.
2) Preheat broiler
3) Cook sausage in one tablespoon of olive oil in a 12 inch skillet over
medium-high heat. Stirring occasionally to prevent sticking/burning
while breaking up and large pieces of sausage, until no longer pink.
Transfer sausage to a bowl leaving behind the fat in the skillet.
4) Add 2 tablespoons of olive oil to the already existing fat in the
skillet. Add pressed garlic and mushrooms to the skillet over
medium-high heat until mushrooms are cooked (do not over-cook - garlic
should not burn), garlic should not get darker than golden brown. Cook
time should be 5 - 7 minutes.
5) Return sausage to skillet along with heavy cream along with salt &
pepper. Boil over medium-high heat until thickened, about 5-6 minutes.
Pour over pasta (in large bowl) and mix in parmesan and 1/2 cup of
mozzarella cheese. Salt to taste.
6) Pour into casserole/baking dish and top with remaining mozzarella
cheese.
7) Broil 3-4 inches from broiler until golden brown in spots, about 5-7
mins.
Remove from oven and enjoy you meal!!
Tasty 2 pound white bread recipe for bread machine
This is one of my favorite bread machine recipes.
It tasted like a sweet white bread. As with most bread machine recipes,
it's very easy to make!!!
Difficulty (Scale from 1-10): 2
Makes: 8-10 Slices
Ingredients
2 pound loaf
One package of active dry yeast (2 1/2 teaspoons)
One stick of salted butter (Luke warm)
1/3 cup of water (Luke Warm)
2 eggs
12 ounces of sweetened condensed milk
2 teaspoons of salt
4 1/2 cups of all purpose white flour
1 pound loaf
1/2 package of active dry yeast (1 1/4 teaspoons)
1/2 stick of salted butter (Luke warm)
5 Teaspoons of water (Luke warm)
1 egg
6 ounces of sweetened condensed milk
1 teaspoon of salt
2 1/4 cups of all purpose white flour
Combine ingredients in the order listed; IMPORTANT: flour must be added
last. On your bread-machine choose the white-bread option. If you're
like me, then you may want to choose white-bread-medium option. The
white-bread-medium option will give you a darker crust and a less dense
center.
Pete's way to make
Yuca, Columbian style!!
This is another great recipe, it took me many years to perfect this
recipe. I first had this dish at a local restaurant and the owner
wouldn't disclose the recipe. Needless to say it took many trips to the
aforementioned restaurant before I finally got a recipe that rivals the
said establishment.
Difficulty (Scale from 1-10): 5
Cook time: 1 hour
Servings: 4-6
This is a 3 step process to preparing this delicious dish.
Step 1: Cooking the yuca.
Step 2: Cooking the sauce.
Step 3: Combining the yuca & the sauce.
Ingredients
Step 1
2 pounds of yuca - cut into 3-4 inch sections, skinned, and then cut in
half. (NOTE: When purchasing yuca it should be hard and without any
visible areas of rot)
2 tablespoons of salt (To salt the water)
Step 2
4 Tablespoons of Olive Oil
4 cloves of garlic - pressed
One large Vidalia onion - Chopped
1/4 teaspoon of crushed red pepper
2 teaspoons of salt
14.5 ounces of tomato sauce
Preparation:
Step 1
Prepare yuca by cutting it into 3-4 inch long peices, then with the cut
end down use a knife to trim the skin off of the yuca, working your way
all around. (Note: the cut yuca should be white and not showing any
brown areas. Also, it should have little to no smell.) Once yuca is
skinned cut the round section in half.
Next, place all of the yuca into a 3 quart pot. Cover the yuca with
enough water such that the water level is 1 inch higher than the yuca,
salt the water (2 tablespoons salt), bring to a boil then cover and let
simmer for 30 minutes or until yuca is soft (a knife should be able to
pierce yuca with some resistance).
Step 2
While the yuca cooks (step 1) prepare the sauce.
Add olive oil, crushed garlic, chopped onion, and crushed red pepper to
a medium sized sauce pan, cook on medium-high until onions are
translucent. Add salt and cook for one more minute, then add tomato
sauce. Let the sauce simmer (lower temp) for 20 minutes then remove from
heat.
Step 3
Remove 2 cups (16 ounces) of water from the 3 quart pot containing the
yuca (from Step 1). Add the sauce mixture (from Step 2) to the pot (from
Step 1) and simmer for an additional 30 minutes. Then serve!!
Enjoy your delicious meal!!!
Rockin' Roasted Red Pepper
Pesto
This recipe is 20 pounds of delicious in a
5 pound bag!
The dish is fairly easy to make. If you already have the roasted red
peppers it's simple. Since I'll be making this from scratch there is
another step involved regarding the roasted peppers.
Difficulty (Scale from 1-10): 6
Makes: 6-8 servings of pasta
Ingredients
3 1/2 Cups of Roasted Bell Peppers (or 6 red bell peppers
to make 3 1/2 cups of roasted red bell peppers - See instructions for
preparation)
1 cup of basil (stems trimmed - pack
measuring cup to medium density, don't over-pack)
1 cup of chopped celery
1 jalapeño pepper (de-seeded, and de-veined)
1/2 cup extra virgin olive oil
1/2 cup of heavy cream
1/4 cup fresh parsley roughly chopped
2-3 cloves of garlic (Be careful test 2 cloves first as this recipe
is based on the gentle flavors of the red bell pepper)
1/2 cup of parmesan cheese
Salt to taste
Black pepper to taste
Preparation
Roasted Red Peppers:
Spray a large baking pan with
cooking oil spray and place the peppers on it. Set the pan under your
broiler (set to High) with the peppers 2-3 inches away from the broiler.
Pay careful attention and when peppers char and blister, turn over by
quarter turns. Keep turning until all sides are charred and blistered,
then remove the pan from broiler and let the peppers cool. After cooling
peel off the skin and remove the stem and seeds from the peppers.
Now your roasted red bell peppers are ready to use!
Pesto Preparation:
In a blender:
Combine roasted red peppers, celery, jalapeño pepper, basil, olive
oil, heavy cream, parsley, garlic, and parmesan cheese. Liquefy
ingredients in the blender and add salt and pepper to your taste.
Add half of the pesto sauce to 1 pound of cooked pasta. Reserve the
other half for those who would like extra sauce.
Enjoy your meal!!!
Santa Fe Chicken Risotto
This recipe is a masterpiece, it tastes and looks
great! I pondered it's creation over many days, finally coming up with
this incredible recipe that I now share with you. It combines the gentle
yet original flavor of the risotto with a sharp contrasting taste of the
chicken. It's a very light tasting dish with a Tex/Mex twang. Despite
the use of fresh jalapeño pepper, this dish is not overly spicy and
gentle on the stomach. This recipe is sure to be featured on one of the
television episodes of Buon Appetito Providence. If you're a
photographer, this is a great dish to photograph; if you get a great
picture,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 7
Makes: 8 servings
This recipe is made with 2 separate recipes that are combined in the
end.
Ingredients for marinated grilled chicken
1/3 cup cilantro roughly chopped
lime juice from 2 limes (If the limes aren't juicy use a third lime)
1 zest of lime grated
1 teaspoon of Kosher salt
3 tablespoons of olive oil
1 jalapeño pepper - deseeded and deveined - roughly chopped
1.5 pounds of boneless skinless chicken breasts
Ingredients for risotto
4 tablespoons of extra virgin olive oil
1 red bell pepper - sliced thin (1/2in wide), cut to 2
inches long
1 yellow bell pepper - sliced thin (1/2in wide), cut to 2 inches long
1 large Vidalia onion - chopped
1 jalapeño pepper (deseeded & deveined) - finely chopped
2 teaspoons of Kosher salt
1/4 teaspoon of saffron
2 cups of white rice
4 cups of chicken broth
1 (10 ounce) block of sharp cheddar cheese - grated
Salt to taste
Black pepper to taste
Preparation of marinated grilled chicken
In a blender or food processor add cilantro, lime juice, zest of
lime, kosher salt, olive oil, and jalapeño pepper; liquefy and make sure
that the mixture is uniform.
Add mixture and chicken to a re-sealable plastic bag (making sure all of
the chicken is coated) and marinate 1-5 hours, . If possible, turn
mixture over several times during the 1-5 hours to insure uniform
marination.
Cook chicken on a grill or griddle (while adding the remaining marinade
on top of the chicken), until tender - do this while risotto mixture is
simmering.
Slice into bite sized pieces and serve on top of risotto mixture (listed
below).
Preparation of risotto
In a large pot combine olive oil, red bell pepper, yellow bell
pepper, onion, and jalapeño pepper.
While stirring, cook over medium-high heat until onions become
translucent. Reduce heat to medium
Add salt and saffron and continue cooking until peppers soften (Remember
to stir, be sure not to burn vegetables).
Stir in rice, making sure that all of the rice is coated.
Continue to cook on medium heat while stirring until some of the oil is
absorbed into the rice (3-5 minutes).
Add chicken broth slowly while stirring (1 minute).
Bring to a boil, then lower heat and simmer for 15-20 minutes or until
rice is tender.
While simmering grill the marinated chicken
Remove from heat and add cheddar cheese, add salt & black pepper to
taste.
Serve risotto and top with chicken.
Enjoy your meal!!
Spaghetti With Tangy Greek Sauce, Artichoke
Hearts, and Peas
I first tasted a similar recipe to this at a
Greek restaurant and was amazed how this tangy flavor danced on my
pallate. At that point I realized what a GREAT summer dish this would
make! I spent a long time changing this recipe into a Buon Appetito
Providence original dish by simplified the steps while adding new
elements to it. If you like this recipe, let me know by sending us an
email. This is a great dish to photograph; if you get a great
picture,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 6-8 servings
Ingredients
1 Pound of Spaghetti
3 large egg yolks
1/4 cup lemon juice
1/2 cup of heavy cream
4 tablespoons of olive oil
3 cloves of garlic (crushed)
1/4 teaspoon of crushed red pepper
1 zest of lemon
14 ounces of canned artichoke hearts quartered(packed in water -
drained)
14 ounces of frozen peas (thawed)
1 cup of Pecorino Romano Cheese
1/3 cup of chopped curly parsley
Salt &
Black pepper to taste
Preparation
In a medium sized bowl add yolks, gradually whisk in lemon juice,
then cream, and set aside.
Cook spaghetti in salted water as directed until
al dente then
remove from heat but do not drain. Reserve (by removal) 2 cups of the
pasta water and set aside.
In a large skillet, over medium-high heat combine olive oil, garlic,
lemon zest, artichoke hearts, crushed red pepper, and peas. Sauté for
5-7 minutes or until garlic turns a light golden brown.
Drain spaghetti and add to skillet with vegetables. Whisk one cup of the
reserved pasta water into yolk mixture. Add yolk mixture, Romano cheese,
and parsley to skillet. Toss over medium heat until sauce thickens and
uniformly coating pasta. Add more pasta water sparingly if mixture is
dry.
Season with salt, pepper, and
Romano cheese to taste.
Enjoy your meal!!
Creamy Spinach Alfredo Sauce
This recipe screams big flavor while
whispering simple preparation!! After all, we all want our
guests/family/friends to think we slaved over such a delicious dish.
I spent a few days pondering the ingredients to this recipe; finally
coming up with a recipe worthy of the TV show I host. This recipe is tasty and healthy, thanks to the spinach. If you like this recipe, let me know by sending us an
email. Photograph this, if you get a great
picture,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Makes: 4-6 servings
Ingredients
One 10 ounce package of frozen chopped spinach (thawed)
1/4 cup of olive oil, divided
1 clove of garlic - crushed
1/4 teaspoon of crushed red pepper
2 cubes of chicken bouillon
1 1/2 cups of heavy cream
3/4 cup grated parmesan cheese
Salt &
black pepper to taste
Preparation
In a medium sized skillet combine 4 tablespoons of olive oil
(divided from the 1/4 cup), crushed garlic clove, spinach,
bouillon cubes, and crushed red pepper. Sauté over medium high
heat until the garlic turns
golden brown (7-10 minutes), making sure that the bouillon cubes
are completely dissolved, then remove from heat.
In a blender, combine cooked spinach mixture, heavy cream, remaining
olive oil, and parmesan
cheese. Liquefy mixture until it reaches a uniform consistency. Add salt
and black pepper to taste, then serve over a pound of your favorite
pasta.
Enjoy your meal!!
Grilled
Stuffed Chicken With Olive & Caper Puree
I came up with this recipe because chicken breast
by itself is rather bland in flavor. After several attempts, I finally
came up with this full flavor yet easy to make grilled chicken. It
combines sophisticated Italian elements while being a simple
indoor/outdoor grilling dish. This is a great dish to photograph; if you get a great
picture,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 6 servings
Ingredients
1 cup of pitted black olives
1/3 cup of capers (packed in water - drained)
2 cloves of garlic
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 cup Italian parsley - roughly chopped
5-7 tablespoons of olive oil (or more)
3 boneless skinless chicken breast, cut in half
toothpicks - for food
Preparation of Chicken Breasts
Fillet each half of chicken breast, making sure not to cut
completely through; this will provide a pocket for you to stuff the puree.
Preparation of Olive Caper Puree
In a blender or food processor add olives, capers, garlic,
crushed red pepper, black pepper, salt, parsley, and olive oil. Blend to
make puree and make sure
that the mixture is uniform. You may add more olive oil sparingly so
mixture can blend better.
Stuffing and Grilling Chicken
Stuff each pocket of the chicken liberally with olive & caper
puree. Close pocket with toothpicks.
Brush olive oil over the entire outer surface of the chicken, then add
salt and pepper sparingly to the newly brushed olive oil.
Then grill your your chicken over medium heat until cooked and serve
(remember to remove the toothpicks).
Enjoy your meal!!
Brick Seasoned Grilled Chicken With Garlic & Herbs
This is a great way to deep season chicken
breast. The weight of the bricks forces the seasoning deep into the
meat. There are only a few easy steps involved in making this tasty
dish. Grill this dish inside or out, either way it will impress all
those eating it. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 7
Makes: 6 servings
Ingredients
4 cloves of garlic
3/4 cup (packed) fresh Italian parsley
1/4 (packed) fresh basil
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
1 teaspoon of salt
1/2 - 3/4 cup of olive oil
4 boneless skinless chicken breast, cut in half
6-8 bricks wrapped in foil
Preparation of Seasoning
In a blender or food processor combine garlic, parsley, basil,
salt, red pepper, and black pepper. Slowly add olive oil, once uniformly
thick paste is attained stop adding the oil. Taste mixture, it should be
slightly salty, if not add more salt until the paste tastes slightly
salty.
Preparation of Chicken
Completely coat each half breast with the newly made paste using
a generous amount. Then wrap the newly coated breast with plastic wrap,
making an air-tight seal. Wrap again with plastic wrap, so there are two
independent layers of plastic wrap.
Place wrapped chicken in a flat (or very shallow) cooking pan. Place
another pan on top of the pan containing the chicken. Place as many
bricks as you can on the top pan. Note: be sure that the top pan
will allow the weight of the bricks to press onto the chicken breast
underneath it.
Place pans with bricks into the refrigerator for at least 8 hours
and no more than 24 hours.
Remove chicken from plastic wrap and grill!
Enjoy your meal!!
Brass Monkey Grilled Chicken
This dish was inspired by the
song and drink "Brass Monkey." I'm always inspired to create original
recipes. This time I went a step further creating a dish with an
established theme. I am very well aware that there are better themes
and/or occasions. However, much like the consuming inspiration many
artisans boast about; I too had a new found passion to put this idea to
paper.
Does anyone remember the year 1987?? I do!! I was in junior
high school, big hair was in for the gals and the mullet was in style
for the guys (unfortunately). It was the year "Dirty Dancing"
became a smash hit with Jennifer Grey and Patrick Swayze. It was also
the year the song "Brass Monkey" by the Beastie Boys made #87
on "The Billboard Hot 100." Well, that song will eternally remind me of
the year 1987.
Recently, one day after listening to the song "Brass
Monkey" I took it upon myself to research the drink (Brass Monkey)
praised in the song. There are conflicting opinions regarding the drink.
The popular theory refers to Brass Monkey as a cocktail consisting of
equal parts of dark rum, vodka, and orange juice mixed together. The
other theory refers to the ghetto-fabulous version where a person drinks
a 40 ounce bottle of malt to the label and then adding orange juice or
and orange flavored drink topping-off the bottle.
I experienced a driving force to get to the bottom of the
reference in the song. After reading the lyrics to the song I can say
with confidence that the song refers to the liquor containing cocktail
consisting of dark rum, vodka, and orange juice. The lyrics state
"Mixing in a cup" & "Pouring over ice." In my opinion the previously
mentioned overtones refer to a liquor drink and not a carbonated malt
beverage. After all, who mixes a carbonated malt beer in a cup and over
ice?? Not me!
After completing my research I sought to create this recipe
honoring both song and drink. Of course I started with a base consisting
of equal parts of dark rum, vodka, and orange juice. Finally, after
quite a bit of 'trial & error' I came up with the recipe you now see
listed below. This original dish will surely impress family, friends, or
guests with subtle flavors of orange and rum. Of course this meal
wouldn't be complete without the accompanying drink (See drink recipe
below).
Difficulty (Scale from 1-10): 5
Makes: 8 servings
Ingredients for Brass Monkey Grilled Chicken
1/3 cup of dark rum
1/3 cup of vodka
1/3 cup of orange juice (or juice from fresh orange)
1 zest of orange
1 1/2 tablespoons of chili powder
1 1/2 teaspoon of kosher salt
4 cloves of freshly crushed garlic
5 tablespoons of sesame oil
4 whole boneless skinless chicken breasts - cut in half
Preparation of Brass Monkey Grilled Chicken
Combine dark rum, vodka, orange juice, zest of orange, chili
powder, salt, garlic, and sesame oil in a large re-sealable bag.
Add chicken breasts to re-sealable bag and marinate at least 8 hours.
Ideally 24 hours of marination produces the best results.
Remove chicken from bag and grill on medium to high heat until
chicken is no longer pink in the center.
Enjoy your meal!!!
Ingredients for the cocktail Brass Monkey
1 1/2 cup of dark rum
1 1/2 cup of vodka
1 1/2 cup of orange juice
ice
Preparation of the Brass Monkey cocktail
Combine dark rum, vodka, and orange juice in a pitcher. Stir
mixture and pour over ice in a high-ball glass.
Serving size: 8
Enjoy your drink!
Palatable
Two Cheese Baby Portobello Quiche
This is tasty recipe for
mushroom lovers. Of course other vegetables can be substituted if
mushrooms aren't your thing. The individual servings promote visual
appeal while adding to the tasty component of this dish. As with most of
my recipes, directions (and ingredients) are provided to make this from
scratch. However, if you choose not to make the crust, instruction are
provided as well. This dish photographs well, if you get a good picture,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 7
Makes: 6 servings
Ingredients for quiche
4 tablespoons of olive oil
3 cloves of fresh garlic - minced
8 (weight ounces) or 2 1/2 cups of baby Portobello mushroom caps
(approximately 2 inches in diameter) - stems removed
1/4 teaspoon of dried crushed red pepper
1 cup of shredded extra sharp cheddar cheese
1 cup of shredded mozzarella cheese
4 extra large eggs
1 1/2 cups of heavy cream
1/4 teaspoon ground black pepper
1 1/2 teaspoons of salt
1 refrigerated premade pie crust (15-ounce package) or
see instructions below to make your own simple pie crust from scratch.
Muffin tin (12 muffin capacity)
Ingredients for Simple Flaky Crust
1 cup of margarine or vegetable shortening
3 cups of flour
1/3 - 1/2 cup of ice water
Preparation of Simple Flaky Pie Crust
In a large bowl add flour and margarine. Using a fork, press
flour and margarine together until uniform. The margarine-flour mixtures
should resemble wet oats. Add 1/4 cup of ice water and form flour into a
ball. Be sure not to over-work the dough or it will loose it's flaky
properties. you may add more ice water (a tablespoon at a time) if you
can not form dough into a ball.
Leave ball of dough in bowl and cover with plastic wrap. Refrigerate for
30 minutes. After 30 minutes, roll dough out for crust. Crust should be
1/8 of an inch thick.
Preparation of Quiche
Preheat oven to 425 degrees Fahrenheit.
Roll out crust, cut to fit each muffin tin. Make sure crust covers sides
of tin.
Press tin foil onto each crust to hold shape.
Bake for 10 minutes, remove from oven, and reduce oven temp to
400 degrees. Remove foil, you should now see nicely formed
crust in the tin.
On your stove-top over medium heat in a large skillet, combine olive
oil, garlic, mushrooms, and crushed red pepper. Cook till mushrooms
become tender (approximately 10 minutes). Remove from heat and drain
mushrooms.
Place one mushroom cap (stem side up) into each into each of the newly
formed crusts.
Mix grated mozzarella and grated cheddar cheese together. Then
evenly sprinkle into each crust shell.
Whisk eggs, heavy cream, black pepper, and salt together in a medium
sized bowl. Evenly pour mixture into crust shells.
Bake at 400 degrees for 15-17 minutes. The quiche will be done if you
poke them with a knife and the knife comes out clean.
Enjoy your meal!!
Super Savory
Sensory Overload Shrimp With Rice
I have had many requests for seafood
recipes, so I took it upon myself to create the dish you now see listed
below. If you like seafood or shrimp in particular, this dish won't let
you down. It is certainly appealing to both senses of taste and sight. The
red, green, and pink colors mixed in with the rice looks great, while
lending a very unique flavor. It's relatively easy to prepare, and it
only uses one pot, cutting down on clean-up. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 8 servings
Ingredients
1 stick (1/2 cup) of salted butter
3 cloves of garlic
1 1/2 tablespoon of salt
1 teaspoon of ground chipotle flakes
3 leeks - white part only - cut into 1/4 inch sections then washed
thoroughly
1/2 cup (approximately 3-4) shallots
1 cup of white wine
1 pound of shrimp - shelled (leaving tail on) & deveined
14.5 ounces of canned diced tomatoes
10 ounces of frozen chopped spinach (thawed)
2 teaspoons of cracked black pepper
2 cups of long grain white rice (uncooked)
3 1/2 cups of water
Preparation
In a large pot on medium-high heat add butter, garlic, shallots,
salt, chipotle pepper, leeks. Sauté until shallots become translucent.
Reduce heat to medium, concentrate on breaking up leeks, separating the
ringlets
and stirring occasionally.
Add white wine and shrimp to pot, cook until shrimp turns opaque
(pink).
Add tomatoes, spinach, and black pepper; cook 10 minutes stirring
occasionally.
Stir in rice, making sure the rice is well coated (2-5 minutes).
Add water slowly, bring to a boil, then simmer for 20-30 minutes or
until rice is tender, and serve.
Enjoy your meal!!
Stuffed Tomatoes With
Grits and Ricotta
This recipe makes a great appetizer. I spent
a lot of time experimenting with ingredients and finally concluded that
this recipe you now see listed turned out to be the best. The grits give
a unique texture to the exotic flavors of the parmesan and asiago
cheeses. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Makes: 4 servings
Ingredients
1 1/2 cups cooked grits (1/2 cup dry grits + 1 1/2 cups water + 3/4 tsp
salt)
1 1/3 cups of ricotta cheese
1 teaspoon of salt
1/3 cup of grated parmesan cheese
1/2 cup of grated asiago cheese
2 1/2 teaspoons of garlic powder
1/4 cup of fresh parsley - chopped
1/4 teaspoon of crushed red pepper
2 eggs - beaten
8 medium sized tomatoes
Non-stick cooking spray
Preparation
Preheat oven to 350 degrees Fahrenheit
Prepare cooked grits: In a small pot combine 1/2 cup dry grits, 1
1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer
for 15-20 minutes or until grits are tender. Then let cool.
Prepare Stuffing: In a large bowl stir
together grits, ricotta cheese, salt, parmesan cheese, asiago cheese,
garlic powder, chopped parsley, crushed red pepper, and eggs. Stir
making sure all ingredients are evenly mixed.
Prepare tomatoes: Cut a round hole on top
of each tomato. Then using a spoon scoop the insides of the tomato out.
Be sure to remove all the gelatinous material, leaving the outer shell
of the tomato (approximately 1/4 inch thick) intact.
Fill tomatoes with stuffing, using a spoon to fill each tomato. Place
foil on a flat baking pan and spray with non-stick cooking spray.
Arrange stuffed tomatoes on baking pan, making sure the hole on each
tomato is upright.
Place tomatoes in oven for 30-40 minutes, or until stuffing turns a
light golden brown. Remove and let cool.
Serve warm (not hot).
Enjoy your meal!!
Portobello Mushroom and
Barley Calzone
This calzone has all the full flavor of meat
without the meat!! This recipe is healthy and appealing to vegetarians
as well. Instead of making one large calzone you can make smaller
individual pies/pockets; however you will need more dough. Although this
recipe uses regular pizza dough, wheat dough can be substituted as well,
adding an even healthier side to this recipe. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 6-8 servings
Ingredients
1 cup of pearl barley
3 cups of water
1 tablespoon of salted butter
2 tablespoons of olive oil
3 cloves of garlic - minced
2-3 (1/2 cup) chopped shallots
1 pound of Portobello mushrooms - sliced
1 teaspoon of salt
1/2 teaspoon of cracked black pepper
1 cup of whole milk ricotta cheese
1 cup of shredded mozzarella cheese
2 pounds of pizza dough
2 egg yolks beaten with 1 tablespoon of water
Preparation
Make Filling:
Rinse barley and soak for 30 minutes and drain; rinse, and drain again.
In a pot add barley, 3 cups of water, and 1/4 teaspoon of salt. Boil
then reduce heat and simmer for 15-20 minutes or until barley is tender.
Drain any excess water.
As the barley cooks, melt butter with oil in a large skillet over
medium-high heat. Add garlic and shallots stirring (for 2-4 minutes)
frequently. Add mushrooms, salt, and pepper. Continue to cook, stirring
occasionally until mushrooms are softened (about 4-6 minutes). Transfer
mixture to a large bowl, stir in barley, and cool.
Stir in ricotta and mozzarella cheese. Add salt and pepper to taste.
Make Calzone:
Preheat oven to 400 degrees Fahrenheit.
Spread pizza dough onto a lightly oiled (olive oil) pizza/baking pan.
Lightly spread olive oil over the top of the dough to help spread dough
out.
Place barley mushroom mixture on one side of the dough. Fold dough over
and pinch edges closing (or sealing) in barley/mushroom mixture.
Brush the top of dough with the egg & water mixture.
Bake in oven for 20-30 minutes or until dough is fully cooked. The dough
should be firm and crusty.
Remove from oven, cool slightly, then slice and serve.
Enjoy your meal!!
Alaskan King
Crab Over Toasted Pita Bread
This is a tasty appetizer that is extremely
easy to make. It can be made in less than 30 minutes. The pita bread is
tastier than crackers and lends a more sophisticated, custom, an tastier
feel. Serve as hors devoirs if your having a party, your guests will
surely enjoy this tasty treat! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Makes: 24 wedges
Serves: 8
Ingredients
1 large ripe avocado
2 tablespoons of finely chopped shallots
1 tablespoon of lime juice
1 1/2 tablespoons of lemon juice
1/2 - 3/4 teaspoon of wasabi paste
1 pound canned, cleaned, and drained Alaskan king crab (or regular crab)
3 pitas
2 tablespoons of olive oil
salt and pepper to taste
Preparation of Pita Bread
Cut each pita into 8 wedges. Arrange pita wedges on a large
baking sheet. Lightly coat both sides of each wedge with olive oil.
Spread wedges evenly on the baking sheet, sprinkle with salt and pepper.
Bake 8-12 minutes, or until toasted and golden in color.
Serve warm or at room temperature.
Preparation of Topping
While pita bread is in the oven, scoop flesh from avocado and
mash coarsely with a fork. Stir in shallots, lime juice, and wasabi to
taste. Season with salt and pepper.
In a separate bowl, toss crab with lemon juice and salt to taste.
When pita bread is ready; liberally spread avocado mixture over each
pita wedge, then top each wedge with crab meat.
Enjoy your meal!!
Lazy Man's Pizza
If you need to make something quick that's
tasty. This Lazy Man's pizza is perfect for you; it takes less than 15
minutes from start to eat! Do yourself a favor and keep these
ingredients on hand, if you freeze most of the ingredients, especially
the bread you'll be ready to go at any given moment. If your home alone
you can simply use less ingredients to curtail the recipe to yourself.
This meal is great for kids, even sleep-over's, or any occasion
that needs a decent and speedy meal. Be creative and add your own
toppings, or change toppings so you'll never get bored of this recipe.
Say good-bye to those unhealthy (and expensive) microwave meals. This is
a new day and age where we are supposed to care what we put in our
bodies. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Makes: 8 pieces
Serves: 4
Ingredients
1 loaf of Italian bread - cut in half length-wise, parallel to table
1/4 cup olive oil
1 can (14.5 ounces) of plain tomato sauce
1/2 cup of grated pecorino Romano cheese
1 tablespoon or more of garlic powder
salt to taste
black pepper to taste
8 ounces of mozzarella cheese - shredded
Preparation
Preheat oven to 350 degrees F
Place both halves of Italian bread (crust side down) on a large
ungreased baking sheet.
Add the following to both halves of bread:
Brush on olive oil. Spread sauce on top of bread. Sprinkle
pecorino Romano cheese on bread. Sprinkle garlic powder, salt, and
pepper to taste.
Bake about 5-7 minutes or until cheese is melted and lightly browned.
Remove from oven, cool slightly, then serve.
Enjoy your meal!!
Sun Dried Tomato Dip
This is a great dip for crackers, toasted bread,
potato chips, and cold sandwiches. This condiment borrows from
Mediterranean cuisine and it can accompany your favorite Mediterranean
dishes. It takes less that 15 minutes to prepare, making it a quick fix
if you have unexpected company. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Makes: 1 1/2 cups
Serves: 6
Prep Time: 10 minutes
Total time: 15 minutes
Ingredients
3/4 cup oil-packed sun dried tomatoes
1/3 cup of black olives (no pits)
1 tablespoon of green scallion thinly sliced
1 1/2 tablespoons of rice vinegar
2 tablespoons of water
1/3 cup of olive oil
garlic powder to taste
salt to taste
Preparation
Puree all ingredients except oil, garlic powder, and salt in
a food processor. With the motor running slowly add the oil. Season with
garlic and salt to taste.
Enjoy your dip!!
Asiago Cheese Dip
This is another great dip to serve with
crackers, toast, or various breads. Don't let the Mediterranean
connotation prevent you from using this dip on other ethnic breads; I
personally like having this topped on pumpernickel bread. This is
another quick-fix for unexpected company or just for yourself. The rich
flavors and easy preparation will surely make this recipe your personal
favorite. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Makes: 1 1/2 cups
Serves: 6
Prep Time: 10 minutes
Total Time: 12 minutes
Ingredients
3/4 cup plain yogurt
1/2 cup mayonnaise
2 ounces finely grated asiago cheese (yields one cup)
2 tablespoons of fresh lemon juice
1 teaspoon of freshly cracked black pepper
salt to taste
Preparation
Whisk all ingredients together in a bowl except salt. Whisk in
salt to taste. Refrigerate and then serve.
Enjoy your food!!
White Bean and Roasted Pepper Dip
Besides being tasty, this dip looks great!
The contrast of the red pepper on the white base makes this an
attractive dish to both of the senses: sight and taste. The reason for
making this a 12 serving recipe is because the beans come in a 15 ounce
sized can; if it's too much you can freeze some or just make less. Serve
this condiment with crackers, potato chips, toast, or your choice of
bread. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Makes: 3 cups
Serves: 12
Prep Time: 10 minutes
Total Time: 15 minutes
Ingredients
1 (15 ounce) can of cannellini beans - drained
2 cloves of fresh garlic
2 tablespoons of fresh lemon juice
1/3 cup of olive oil
1/4 (loosely packed) curly parsley
Salt to taste
Black pepper to taste
1 cup of roasted peppers - drained
Preparation
In a food processor place beans, garlic, olive oil, lemon juice,
and parsley, blend/process until mixture is uniform. Add salt and pepper
to taste.
Add roasted peppers to food processor and pulse until the roasted pepper
pieces are approximately 1/4 inch square in size.
Enjoy your food!
Risotto Cakes Topped With Bacon, Mushroom and Pea Sauce
This is one of my favorite things to make, it
requires a little time and a few steps. However, the end result of
flavor and presentation make this dish worth the work. In my opinion,
this dish certainly rivals the best of restaurants. Give it a shot, I'm
sure you won't be disappointed. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 7
Serves: 4-6
Prep Time: 30-40 minutes
Total Time: 60 minutes
Ingredients
2 tablespoons salted butter
1 tablespoon of olive oil
1 large Vidalia onion - chopped
1/2 teaspoon crushed red pepper
2 cups of long grain white rice
4 cups of chicken stock
2/3 - 1 cup of parmesan cheese
salt and pepper to taste
non-stick cooking spray
4 slices of bacon - cut into 1/2 slices
1 pound of sliced Portobello mushrooms
2 cubes of chicken bouillon
2 cups of heavy cream
1 cup of frozen peas - thawed
salt and pepper to taste
1/2 cup or more of olive oil
1 cup of all purpose flour
Preparation of Risotto
In a large pot on medium-high heat, add butter and olive oil,
once butter is melted add onion and crushed red pepper, sauté until
onions are translucent.
Add rice and stir, making sure rice is well coated (2-5 minutes).
Slowly add chicken stock, bring to a boil and then lower heat and simmer
for 15-20 minutes or until rice is tender. Remove from heat.
Stir in parmesan cheese, taste and add more cheese if necessary. Add
salt and black pepper to taste. Then cool to room temperature.
Take a 1-2 inch deep baking pan and spray with non-stick cooking spray
and add risotto to pan. Make sure the risotto is 1 - 1 1/2 inches thick
then cover with plastic wrap and chill for 30-45 minutes or until cold.
Preparation of Sauce
While risotto is cooling, over medium heat, add bacon to a sauce pan and
cook so fat is rendered (fat should look translucent), making sure that
the bacon remains soft and not crunchy. Add mushrooms to sauce pan and
sauté until mushrooms are tender. Add chicken bouillon and dissolve, add
cream, and peas then simmer for 15 minutes. Add salt and black pepper to
taste. Remove from heat. Re-heat prior to serving over risotto cakes.
Preparation of Fried Risotto Cakes
Remove baking pan with risotto from refrigerator. Remove plastic wrap.
Heat a large skillet with 1/4 inch of olive oil in pan over medium-high
heat.
Using a knife cut risotto into squares (approximately 4X4 inch), use a
spatula to remove from pan. Add flour to a large semi-flat plate. Take
each risotto square and (lightly) coat with flour in plate, flipping
over to so both sides are now lightly covered with flour.
Test oil (by dropping a little flour) in frying pan and make sure oil is
hot enough. Fry each risotto cake until both sides are golden brown. (Note:
Be careful not to break-up cake while turning over during the frying
process). Remove from skillet.
Serve fried risotto cakes topped with the bacon, mushroom, and pea
sauce.
Enjoy your meal!!
Chinese Shrimp and Shitake Mushroom Soup
This is one of my favorite soups, it has been
cooked by my family for many years. As with most soups, this one seems
to be best served on cold days. This recipe doesn't take long to make
and it's not difficult. I usually look for sales on shrimp and store
them in the freezer, that way I can make a bowl (or more) whenever I
feel like having it. If you're looking for a different spin on soup this
is definitely the recipe for you! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 6
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients
1 pound of raw shrimp
1 tablespoon of corn starch
1 teaspoon of salt
3 extra large egg whites
5 cups of chicken stock
2 cups of shitake mushrooms - sliced
1 1/2 tablespoons additional cornstarch
1/3 cup of dry sherry
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1/2 cup of frozen peas
Preparation of Soup
Wash and drain shrimp. Remove shells, heads, and de-vein. Add
stock to a large pot, boil then simmer and add shrimp. Boil for 15
minutes, then remove shrimp from stock. Leave stock in pot and set
aside.
Chop shrimp so that they are very fine, until almost pureed, gradually
adding a tablespoon of water while chopping.
Blend 1 tablespoon of cornstarch with one tablespoon of water, and salt;
then combine with shrimp puree (This may be done before hand).
Beat egg whites until stiff (this may be done before hand), and fold
into the puree.
Combine the additional 1 1/2 tablespoons of cornstarch with sherry, soy
sauce, and sesame oil. Bring stock to a boil, add sliced mushrooms and
cornstarch mixture, stir until the soup boils and thickens. Add shrimp
mixture and peas, then let the soup reach a gentle simmer once again.
Taste and adjust seasoning if necessary. Serve immediately.
Enjoy your meal!!
Stir Fried Eggs With Various Vegetables
Forget about going to fast food joints, this
meal is quick, tasty, and much healthier than drive-through. Time and
time again people approach me and ask for a convenient meal that won't
break the piggy bank; well, this recipe meets the criteria. I went to
the supermarket and the ingredients cost me approximately $6, of course
I didn't buy name brand. If you do the math that comes out to $1 per
person, and that's the kind of dollar menu I like to see! The vegetables
can be substituted making this a versatile staple for quite some time
without eating the same meal. Try this dish (and variations) once a week
and I bet in a few months time you will save quite a bit of money,
something that is much needed in these expensive times. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
4 extra large eggs - beaten
13 ounce can sliced mushrooms (8 oz. - drained)
15 ounce can of baby corn (7 oz. - drained)
8 ounce can of bamboo shoots (5 oz. - drained)
1/4 teaspoon of crushed red pepper
1/2 teaspoon of salt
4 scallions - chopped
3 tablespoons of sesame oil
1/2 teaspoon of freshly grated ginger
1 tablespoon of low sodium soy sauce
1/2 teaspoon of sugar
Preparation
Heat wok over medium high heat. Add 1 tablespoon of sesame oil
and stir-fry eggs until they set. Remove eggs from wok and place in a
plate.
Wipe out the wok. Add another tablespoon of sesame oil and when hot fry
the ginger for a few seconds. Add the mushrooms, baby corn, bamboo
shoots, and crushed red pepper. Stir-fry for 2-3 minutes, then cover the
wok and cook for 3 minutes. Add scallions, soy sauce, sugar, and another
tablespoon of sesame oil. Stir to mix, cover the wok, and cook on low
for one minute.
Add the cooked eggs, toss well, and serve immediately.
Enjoy your meal!!
Chinese Beef and Black Bean Sauce
This recipe incorporates the now popular
"Flank Steak," I often think of different ways to prepare it. Typically
flank steak is tough because it doesn't have much fat. However, through
careful preparation, this recipe makes the steak easy to chew and of
course it's quite tasty!
A few years back, flank steak was dubbed "London Broil," and
it sold for $1.99 per pound. After the low fat craze hit "London Broil"
was renamed to "Flank Steak" and now sells for about double. Who said
changing your name can't give you more value?? Well, whatever the case
is, this now popular low fat meat earns it's place on my ingredient
list. Give this recipe a try, I'm sure you won't be sorry that you did! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 4
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients for Stir Fry
12 ounce flank steak
1/2 cup of drained black beans (from can)
1 large Vidalia onion
1 head of broccoli
3 tablespoons of peanut oil
3 cloves of garlic - minced
1/2 teaspoon of ginger powder
Ingredients for Sauce
1 tablespoon of soy sauce
1/3 cup of water (cold)
2 teaspoons of sugar
2 teaspoons of sesame oil
2 teaspoons of cornstarch
Preparation of Sauce
In a bowl, whisk cornstarch with 1 tablespoon of cold water.
Continuing to whisk combine soy sauce, remaining water, sugar, and
sesame oil.
Preparation of Stir Fry
Freeze beef only until firm enough to slice into paper-thin slices (be
sure to use a very sharp knife).
Put black beans into a strainer and briefly rinse under cold water, then
lightly salt. Place beans into a small bowl and mash with a fork.
Peel onion & cut into 6 wedges. Cut broccoli into bite-sized pieces and
add to salted boiling water for 2 minutes and drain broccoli.
Heat wok and be sure that it is very hot, add 1 tablespoon of peanut
oil, swirl to coat wok surface. Stir fry onion for one minute, then add
broccoli and cook for one more minute. Remove broccoli and onion and put
aside.
Add 2 tablespoons of peanut oil to the hot wok, add ginger and beef then
stir-fry over high heat. Make sure that the beef loses all of it's
redness.
Add mashed black beans and continue frying while stirring for one
minute.
Add sauce mixture and reduce heat to a simmer and cook for 2 minutes
while stirring. Add broccoli and onions and toss together until food
reaches a uniform temperature.
Remove from wok and immediately serve over white rice.
Enjoy your meal!!
Marfalde With Fresh Porcini Mushrooms
I've noticed lately that porcini mushrooms
are appearing more at the supermarket, particularly the dried version.
The fresh version is most plentiful in the spring and fall seasons;
where they are imported from Italy. The dried version is also tasty and
keeps far longer than it's fresh counterpart. An added benefit of dried
porcini is that it is always there if you need to make a quick but
elegant supper. Be sure to keep all the ingredients on hand just in case
you get the porcini cravings! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Makes: 1 pound of pasta
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 pound of Marfalde pasta
1 1/2 pounds of fresh porcini mushrooms (or reconstituted from dried)
4 tablespoons of salted butter
salt to taste
cracked black pepper to taste
2/3 cup freshly grated parmesan cheese
Preparation
Wash mushrooms, removing dirt and debris. Dice mushrooms into 1/2
in pieces.
Heat butter in a 12 inch skillet over medium-high heat, add mushrooms
and sauté 3-5 minutes or until browned. Lower the heat to medium and
cook for 7-9 minutes, or until tender. Then remove from heat. Add salt &
pepper to taste.
While mushrooms are cooking, add pasta to salted boiling water. Cook
pasta till al dente (or desired firmness), then drain.
Add pasta to skillet, and toss to blend. Add parmesan cheese and toss
thoroughly to evenly coat the pasta, then serve.
Enjoy your meal!!
Bangin' Broccoli Soup
Lately I've been reading a lot about
broccoli. Many nutritionists feel that Americans as a whole don't eat
enough of this green vegetable, I tend to agree. Whenever questioning
young children about food dislikes, broccoli always makes the top 5. It
could also be the thought of eating flowers and stems that visually
impairs broccoli's appeal to children. Maybe through our own fault we
are part of the problem, lack of cooking diversity has made this healthy
vegetable boring. Hopefully after making this recipe children and
adults alike will have a different view about broccoli. After doing
quite a bit of experimentation I came up with the recipe you now see
listed below. This soup is tasty with tangy hints of lemon in every
spoonful, give it a try, maybe it will make your top 5 favorite foods to
eat! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Ingredients
3/4 cup up olive oil
3 cloves of garlic - pressed
2 pounds of fresh broccoli - ends trimmed
1/4 teaspoon of crushed red pepper
1/3 cup (lightly packed) chopped fresh curly parsley
2 teaspoons of anchovy paste
1 cup (or more) of heavy cream
1/3 cup fresh lemon juice (about 1 lemon)
salt to taste
pepper to taste
Preparation
In a skillet over medium heat cook olive oil, broccoli, and
crushed red pepper. Cover and cook until broccoli is tender (about 15-18
minutes), stirring occasionally. Add anchovy paste and parsley, stir for
2 minutes and remove from heat.
Add skillet contents, heavy cream, and lemon juice to blender. Pulse to
mix contents, then liquefy. If the mixture is too thick add more heavy
cream.
Add salt and pepper to taste.
Pour in bowls and serve immediately.
Enjoy your meal!!
Meatball Polpette Suitable for Popes
Polpette means torpedo shaped, which adds a
different signature to this dish. This recipe can be served as a side or
an appetizer, the aroma of the kitchen will get your guest's appetites
going. I remember being a kid, waiting for my grandmother to remove
these delicious little servings of meat from the frying pan; boy did
they taste great nice and hot! Simply serve these fried or in sauce,
either way they'll be a hit! If you get a great picture of this food,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Makes: 3 pounds of meatballs
Serves: 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
2 cups of rough bread crumbs (from Italian bread)
1/3 cup of heavy cream
1 1/4 lbs of ground beef
1 1/4 lbs of ground pork (not lean)
4 cloves of garlic minced
1/2 cup of chopped (flat leaf)Italian parsley
1/2 cup chopped basil
2 extra large eggs - beaten
1 cup of grated Romano cheese
3/4 cup shredded provolone cheese
1 1/2 teaspoons of salt
1 teaspoon black pepper
Preparation
Mix bread crumbs and cream together and let stand for 15 minutes.
Add beef, pork, garlic, parsley, basil, eggs, Romano cheese, provolone
cheese, salt, and black pepper to bread crumb mixture. Blend (don't over
mix) with hands until uniform.
Form meat mixture into small torpedo shaped meatballs.
Heat oil in a 12 inch skillet over medium heat. When oil is hot
(shimmering), fry the meatballs making sure not to overcrowd the
skillet, turning often until browned and cooked well throughout,
approximately 2-3 minutes.
Using a slotted spoon, transfer meat balls to a dish lined with paper
towels, let oil drain then serve. Or, add to your favorite tomato sauce,
to make a meat sauce.
Enjoy your meal!!
Pisco Pete
This is a quick and tasty drink to mix up,
it uniquely has a sweet and sour taste to it. A bit of history regarding
this liquor; Pisco brandy comes from Peru. Centuries ago under Spanish
control, Peru used to ship this liquor to the colonies of Spain from the
port of Pisco; which eventually gave it's name to the grape brandy.
Presently, great-quality pisco is full of body, bouquet, and most
importantly flavor; pisco continues to be a vital element in Peru's
cuisine. Give this drink a try, I'm sure your guests will appreciate the
uncommon flavor this pisco brandy lends. If you get a great picture of
this drink,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 1
Makes: 2 drinks
Serves: 2
Prep Time: 1 minute
Total Time: 1 minute
Ingredients
3 ounces of Pisco Brandy
3 ounces of Chambord
3 ounces of sour mix
Preparation
Shake ingredients, then pour over ice.
Serve in a high-ball glass and garnish with a flamed lemon peel.
Enjoy your drink!
Crazy Ciocchetti Carbonara
Pasta alla carbonara is an Italian dish
based mainly on eggs, Romano cheese, and bacon. Carbonara recipes vary,
though all agree that cheese (Romano or parmesan), egg yolks (or whole
eggs), fatty pork, and black pepper are basic. It was invented
some time in the middle of the 20th century. Like many recipes, the
origins of the dish are obscure, and there are many contemporary legends
regarding it. The name is derived from the Italian word charcoal; some
believe that the dish was first made as a staple for Italian charcoal
workers. Carbonara is thought to have originated in the hills outside
Rome; its
popularity increased after the Second World War, when many Italians were
eating eggs and bacon supplied by American troops. After the return of
American troops stationed in Italy, pasta alla carbonara became popular
in North America. Try this dish and see for yourself why this dish
gained popularity over the years! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Makes: 1 pound of pasta
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 23 minutes
Ingredients
6 slices of bacon - cut into 1 inch pieces
4 tablespoons of salted butter
5 well beaten eggs
1/2 cup chopped flat leaf parsley
1 teaspoon black pepper
1 pound of ciocchetti pasta
1 cup of parmesan cheese
Preparation
Boil a large pot of salted water for the pasta.
In a skillet over medium heat add bacon and butter. Cook until bacon fat
is rendered (translucent), then put aside.
Add pasta to boiling water and cook till al dente (or desired firmness).
While pasta is cooking, whisk eggs, parsley, and black pepper together.
Drain pasta and place back into cooking pot. Add egg and bacon mixture.
Cook over medium heat, tossing often until egg is cooked (1-2 minutes).
Remove from heat and add parmesan cheese to taste and serve immediately.
Enjoy your meal!!
2 Pound Banana Wheat Bread
for Bread Machine
If you're a fan of bananas and whole
wheat, this recipe is perfect. Presently, many people own bread
machines, they are easy to use and take all the tedious work out of
making bread. In the last few years because of the rising need to be
health conscious, I've been approached for whole wheat bread machine
recipes; I had a few in my recipe vault, but none worthy of extreme
praise. So, I took it upon myself to create this healthy and truly tasty
recipe. Have it for breakfast with your favorite spread, or just as a
healthy snack. Either way, your body will be thankful for it. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Makes: 2 pound loaf
Serves: 4-6
Prep Time: 5 minutes
Total Time: 3 hours
Ingredients
2 1/2 teaspoons (1 package) active dry yeast
1 cup of lukewarm water
1 cup of light brown sugar
2 eggs
2 medium ripe bananas (1cup packed)
1 teaspoon of salt
1/2 teaspoon of vanilla extract
2 1/2 cups of bread flour
3 cups of whole wheat flour
Preparation
Add ingredients in the order listed, or by your bread machine
manufactures recommendations. Set bread machine to "Rapid whole wheat"
of "Whole wheat" and start. That's all there is to it.
Enjoy your bread!!
Cheesy Cauliflower Casserole
Whatever happened to broccoli's lesser
cousin?? YES, I'm talking about cauliflower. It seems apparent that
broccoli has made it to superstar status with all of it's health
benefits and new wave recipe revival. Unfortunately, the same can't be
said about cauliflower. Of course, most people have heard of cauliflower
and that it can typically be steamed and served with butter; too boring
for most and obviously unappealing. Another crushing blow to
cauliflower's reputation are complaints about greater flatulence
associated with consuming it, compared to broccoli. Well, I must say, if
I were personified as a cauliflower I certainly would have low self
esteem, depression, and be in definite need of a boost knowing my
reputation.
Well, don't fret cauliflower! I bring renaissance to your
dark ages and a rebirth to the dinner table. All kidding aside, this
dish has the "Knock ya socks off" taste we all look for, while being
simple to make. If you can look past it's gaseous nature (or take "Beano"
for relief), this dish is certain to impress all those eating it. Give
this recipe a try and make your cauliflower happy once again! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
1/2 cup of olive oil
1 head of cauliflower cut into bite sized pieces (6-7 cups uncooked)
1 large Vidalia onion - chopped
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
2 eggs
1/2 cup of mayonnaise
1 can (10.75 ounces) cream of mushroom soup
4 ounces (1/4 pound) sharp cheddar cheese - shredded
4 ounces (1/4 pound) mozzarella cheese - shredded
1 teaspoon of black pepper
Preparation
Preheat oven to 350 degrees Fahrenheit
In a skillet over medium heat add olive oil, cauliflower, onion,
red pepper, and salt. Sauté briefly then cover until cauliflower becomes
tender (approximately 15-20 minutes), stirring occasionally.
In a medium sized bowl, whisk eggs and mayonnaise together, then whisk
in cream of mushroom soup. Next, mix in cheddar cheese, mozzarella
cheese and black pepper.
In a casserole dish add cauliflower mixture and evenly spread along the
bottom of the dish. Add egg and cheese mixture on top of cauliflower,
spreading evenly.
Place uncovered casserole dish in oven and bake for 30-40 minutes or
until cooked. The casserole will be cooked when the surface boils and
congeals slightly.
Enjoy your meal!!
Top Secret Never Tell Neufchâtel
Alfredo
This alfredo sauce has it all; it's
low fat, tasty, and easily made in 20 minutes, SHUSH don't tell. After
all, it took quite a bit of thought and time for me to finally divulge
the secrets you now see listed.
American Neufchâtel
is a product
marketed as a healthier low-fat alternative to cream cheese. It is not
identical to French Neufchâtel. American Neufchâtel is softer than cream
cheese due to its higher moisture and 33% lower fat composition.
Neufchâtel cheese makes a great substitute for the heavy cream normally
used in alfredo sauces, your guests will never know the difference.
You'll be making this dish often knowing that it's guilt
free. Be warned, you may be approached to divulge the components of this
recipe, only you can decide to keep this secret or not. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
3 tablespoons of olive oil
2 cloves of fresh garlic - pressed
1/4 teaspoon of dried crushed red pepper
1 1/2 cups of water
2 cubes of chicken bouillons
1 tablespoon of flour
2/3 cup of Neufchatel cheese
1/4 cup of fresh parsley - chopped
1/4 cup of light parmesan cheese
1 pound of pasta
salt to taste
pepper to taste
Preparation
In a medium sized sauce pan on medium-high heat add, oil, garlic,
and crushed red pepper, fry until garlic turns golden brown. Add water
and bouillon, bring to a boil making sure bouillon is dissolved. Whisk
in Neufchatel cheese and once uniform add flour and simmer until sauce
thickens, then remove from heat.
Add parmesan cheese and parsley. Then add salt and black pepper to taste and serve
on top of your favorite pasta.
Enjoy your meal!!
Bread Pudding With Pisco Brandy Sauce
This is a recipe that has been in my
family for many years. My grandmother spent some time in South America
and adapted her bread pudding recipe after learning of Pisco Brandy.
Pisco brandy comes from Peru. Centuries ago under Spanish control, Peru
used to ship this liquor to the colonies of Spain from the port of
Pisco; which eventually gave it's name to the grape brandy. Presently,
great-quality pisco is full of body, bouquet, and most importantly
flavor; pisco continues to be a vital element in Peruvian cuisine.
I've always regarded this recipe as rare and unique. This is
the kind of dessert you can be proud of, knowing your guests have
probably never had such an indulgence. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 6
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 45 minutes
Ingredients for Pudding
2 cups of granulated sugar
5 extra large eggs - beaten
2 cups of heavy cream
1 tablespoon of vanilla extract
1 cup of golden raisins
3 cups of cubed Italian bread (lightly packed) - allowed to stale
overnight
1/4 cup (1/2 stick) salted butter
Ingredients for Sauce
8 ounces of heavy cream
3 egg yolks
2 tablespoons light brown sugar
4 ounces of Pisco brandy
Preparation of Bread Pudding
Preheat oven to 350 degree Fahrenheit
Mix together granulated sugar, eggs, cream, and vanilla in a bowl.
Pour over cubed bread, then add raisins. Mix and let sit for 10-15
minutes.
In another bowl mix brown sugar and butter together.
Pour bread mixture into greased muffin tin. Sprinkle the mixture of
brown sugar over the top of the bread mixture and bake for 25-35 minutes
or until set. Remove from oven and cool.
Remove from tin and serve topped with Pisco brandy sauce.
Preparation of Sauce
Mix all ingredients in a basin. Set basin over a sauce pan of
boiling water and whisk steadily until mixture thickens then pour over
bread pudding. Serve warm or cold.
Enjoy your pudding!!
Mega Meat Pie
Take heed, the word "Mega" in the
title is there so this recipe is not to be taken lightly. "Mega" co
notates big flavor and doesn't refer to a behemoth pie; fear not, this
WILL fit in your oven. I'm not quite sure that I can geographically
pin-point where this recipe was inspired from. This meat pie resembles
the contents of empanadas from Columbia, without the corn based crust;
it also has hints of an American Pot-Pie, a hybrid if you will. Hybrids
typically contain the best traits and few to none of less desirable
ones, hopefully you'll feel the same about this creation. As with most
of my recipes, this pie can be made from scratch. If you so choose not
to make the pie crust, rest assured you can simply purchase a pre-made
one at the market. Whether you purchase the crust or not I think you'll
be impressed by this tasty pie! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 7
Serves: 4
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Ingredients for Meat Pie
15 ounce package of premade pie crust (or see ingredients &
directions below for crust)
5 medium sized Yukon gold potatoes
4 tablespoons of olive oil
1 pound of beef for stew (cut into small bite sized pieces)
1/4 teaspoon of crushed red pepper
1 teaspoon of salt
1 1/2 cups frozen peas (thawed)
1 Vidalia onion chopped
1/4 cup (1/2 stick) salted butter
1/2 cup of heavy cream
2 teaspoons of garlic powder
1 teaspoon of black pepper
2 egg yolks beaten with 1 tablespoon of water
Ingredients for Simple Flaky Crust
1 cup of margarine or vegetable shortening
3 cups of flour
1 teaspoon of salt
1/3 - 1/2 cup of ice water
Preparation of Simple Flaky Pie Crust
In a large bowl add flour, salt, and margarine (or vegetable
shortening). Using a fork, press
flour and margarine together until uniform. The margarine-flour mixtures
should resemble wet oats. Add 1/3 cup of ice water and form flour into a
ball. Be sure not to over-work the dough or it will loose it's flaky
properties. you may add more ice water (a tablespoon at a time) if you
can not form dough into a ball.
Leave ball of dough in bowl and cover with plastic wrap. Refrigerate for
30 minutes. After 30 minutes, roll dough out for crust. Crust should be
1/8 of an inch thick.
Preparation of Pie
Preheat oven to 350 degrees F.
Boil potatoes in salted water until they can be pierced easily
with a knife (about 20 minutes). Remove from heat and drain.
While potatoes are cooking, put 2 tablespoons of olive oil, beef,
crushed red pepper, and 1/2 teaspoon of salt in a skillet over
medium-high heat. Sauté until beef is no longer pink. Once cooked, use a
slotted spoon and remove beef and put to the side.
In the same skillet the beef was cooked in, add another 2 tablespoons of
olive oil to the existing liquid in the pan. Over medium high heat add
the peas, and onion. Sauté until the onions become translucent, remove
from heat then put aside.
Mash the potatoes in the same pot that they were cooked in, adding
butter, cream, garlic powder, 1/2 teaspoon of salt, and black pepper.
Mix well, then add pea and onion mixture and mix carefully not to break
up the peas.
Line a 9 inch pie dish with the pie crust, then add beef mixture to the
bottom. Add the potato, onion, and pea mixture on top of the beef, do
not fill above the level of the dish. Next lay pie crust over the top of
the filled pie. Use a fork to seal the edges and then brush the egg yolk
mixture on top of the crust. Cut 2-3 vent holes in the crust and bake
for 30-45 minutes (or until crust is cooked) at 350 degrees F.
Remove pie from oven and cool briefly before serving.
Enjoy your meat pie!!
Pressure Cooked Beef & Veggies With Mustard and Bacon
Where else can you get delicious
beef, potatoes, and veggies cooked in less than 18 minutes??
Watch out Rachel Ray!! I bring the world a speedy 18 minute ensemble
that'll blow the delish' off that 30 minute meal of yours!
I now bequeath to the world this 18 minute masterpiece, worthy of some
food TV network endorsement; along with my own bastardization of the
english language with the word Fantabulous (fantastic + fabulous). Okay,
I'm stepping down from my soap box, and hoping that modesty will once
again possess me where egotism has just reigned. I hope that my
energetic words will inspire you to make this dish and see for yourself
just how fantabulous this dish really is. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 4-6
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Ingredients
2 pounds of cubed steak
1/2 cup or more of Kosciusko Spicy Brown Mustard (or any spicy brown
mustard)
2 teaspoons of garlic powder
salt to taste
black pepper to taste
1/2 package of sliced bacon (about 1/2 pound)
tooth picks - cooking grade
1/4 cup of olive oil
one large Vidalia onion - quartered
4 carrots - skinned
4 medium sized Yukon gold potatoes
Preparation
Lay cubed steak flat and spread mustard so it fills the crevasses
and leaves a thin coat on the beef. Then lightly sprinkle garlic, salt,
and pepper.
Next, place a strip (or more) of bacon on the beef so there is only one
layer of bacon, trim any excess bacon hanging over the sides of the
beef. Do this for all the pieces of beef.
Roll steak (bacon side up) and secure with toothpicks. Repeat for the
remaining pieces of steak.
Over medium heat, in the pressure cooker add olive oil, rolled beef
pieces, onion, carrots, and potatoes; potatoes may be quartered to make
them fit into pressure cooker. Close pressure cooker top and place
percolator on top (remember to follow manufacturers recommendations).
Once steam starts to release and pressure cooker percolates, lower heat
to a minimum temperature that keeps the pressure cooker percolating.
Start timing when percolation starts; cook time is about 8-10 minutes
(you're pressure cooker may vary), then remove from heat. Remember not
to open the pressure cooker until it cools and the pressure is
relieved!! Follow your manufacturers recommendations.
Remove beef, veggies, and potatoes then serve.
Enjoy your meal!!
Fuggetaboutit Flat Bread Pizza With Fresh Mozzarella
You won't find this recipe on the TV
series "The Sopranos" mainly because the show is over; it
certainly would have been nice to hear Tony Soprano order a "Fuggetaboutit
Flat Bread." There's still hope though, the Showtime series
"Brotherhood" is still going strong and being filmed in Providence,
Rhode Island; maybe they'll add this title to a menu or better yet an
appearance on our TV show. Well, fame or no fame, this recipe's unique
taste and ease of preparation will have you saying "Fuggetaboutit" in no
time! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 8
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
3 (10 inch round) flat breads
5 tablespoons of olive oil
2 pounds of fresh mozzarella
4 medium sized ripe/fresh tomatoes
garlic powder - to taste
salt - to taste
freshly cracked black pepper - to taste
3/4 cup fresh basil - roughly chopped
Preparation
Lay each flat bread down and spread a tablespoon of olive oil
over the surface of each, then sprinkle garlic powder (to taste).
Slice fresh mozzarella thin, or into thin strips (depending on your
preference); and evenly place on the tops of the flat breads. Lightly
add salt and freshly cracked black pepper (to taste), then top with
sliced tomato and use salt sparingly (to taste).
Sprinkle chopped basil over the top of each flat-bread. Next drizzle
some olive oil over the tops of the layered flat breads.
Slice the layered pizza into 8 pieces, a pizza wheel or kitchen shears
may work best.
Serve as an appetizer or a tasty snack!
Enjoy your fresh pizza!!
Bodacious Banana Pie
When I think of this recipe several
clichés come to mind; "Keep it simple," and "If it aint broke, don't fix
it." Though overly familiar, I couldn't help but think about those
phrases while designing this dessert; I made a simple dish with very few
ingredients while keeping true to classic pie making steps. Yes, I agree
this recipe doesn't have the typical zing or flashiness my other recipes
so colorfully display. Quite frankly it doesn't need it, much like
grandma's apple pie, this recipe has that "Righteous" taste to it. Give
this dessert a try, serve it warm or cold and topped with whipped cream,
it will make you feel "Right as rain" inside and out. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 3.5 hours
Total Time: 3.75 hours
Ingredients
15 ounce premade packaged pie crust
4 medium sized bananas - not too ripe
1/2 cup margarine
1 teaspoon of salt
1 cup of water
1 1/4 cups (packed) of light brown sugar
1 cup of granulated sugar
1 teaspoon of vanilla extract
3 tablespoons of flour
2 egg yolks beaten with one tablespoon of water
Preparation
Peel then slice bananas into 1/4 inch round sections.
In a 12 inch skillet over medium heat combine sliced bananas, margarine,
and salt. Fry until plantains turn golden brown and soften slightly
(about 10-12 minutes).
Add water, brown sugar, and granulated sugar to bananas. If the water
does not cover the bananas add a little to cover them. Cover skillet and
simmer for 2 1/2 hours, turning plantains occasionally and making sure
they are covered with liquid.
While skillet is simmering preheat oven to 350 degrees F.
Line a 9 inch pie dish with pie crust. Then line with aluminum foil to
prevent shrinkage. Cook for 10-15 minutes or until crust is cooked.
Remove from oven and remove aluminum foil, then put aside.
Once bananas have reached their cook time, remove them with a slotted
spoon (allowing liquid to drain back into skillet) and place them into
the 9 inch crusted pie dish.
Whisk in 3 tablespoons of flour into the skillet containing the sugary
liquid over low heat, continue to whisk until liquid thickens. Once
thick pour into pie crust containing bananas, be sure not to over fill.
Cover pie with remaining crust, seal edges with a fork and cut a couple
vent holes for steam. Brush yolk mixture onto crust and place pie in the
oven for 45-60 minutes or until crust turns golden brown.
Let the pie cool before serving; cut out wedges and top with whipped
cream.
Enjoy your pie!!
Angry Pasta - Pasta All'Arrabbiata
"Pasta all'arrabbiata" translated
from Italian to English means: "Angry Pasta." Nicely said, Italians have
been known for their intensely spirited temperament, this Angry Pasta
reflects this same passion. Picture (if you will), that you are
personified as this pasta and you lost your job, wife, dog, and
someone stole your red Alfa Romeo convertible; you express your feelings
by being, spicy, hot, and RED! This is the best explanation I can give
for the Italians naming this Angry Pasta, because it lives up to it's
name. Give this fantastically spicy pasta a try and see for yourself
exactly what the Italians had in mind when they named this dish. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
one 6 ounce can of tomato paste
1/4 cup of extra virgin olive oil
1 teaspoon of garlic powder
1/4 - 1/2 teaspoon of crushed red pepper
1/2 cup grated Romano cheese
salt - to taste
one pound of cooked pasta
Preparation
In a large bowl whisk together tomato paste, olive oil, garlic
powder, crushed red pepper, and Romano cheese.
Add cooked pasta to the tomato paste mixture and toss well, making sure
all of the pasta is coated well. Add more cheese or salt to taste, then
serve.
Enjoy your pasta!!
Aspiring Achiote Rice
If you're hoping that Achiote is related to
Peyote, I'm sorry to say it isn't. Fortunately (or unfortunately for
some), this spice is cheap, uniquely flavorful, and free of psychoactive
alkaloids. If I rekindled "flower power" flashbacks, I'm sorry. I'll
re-direct you to the subject at hand. This Spanish inspired dish uses
the uncommon powdery/pasty spice called achiote. It can be used in rice
dishes instead of the well known and expensive spice, saffron.
Achiote is a small tree/shrub that grows in the tropical
regions of the Americas and Southeast Asia. It was introduced by the
Spanish in the 17th century. Besides being a spice it has historically
been used as body paint and coloring of certain foods.
Now that you have a background regarding this spice maybe
you'll give this recipe a try. This food is low fat, simple to make, and
prepared in less than 30 minutes. Give this Spanish style dish a
try, I'm sure you won't be disappointed! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
3 tablespoons of olive oil
1 large (1 1/2 cups) Vidalia onion - chopped
1 tablespoon of achiote paste
3 cups of chicken stock
1 1/2 cups of long grain white rice
1 1/2 teaspoons of salt
Preparation
In a medium sized pot over medium-high heat add olive oil and
onions. Cook until onion is translucent.
Add achiote paste and chicken stock to the pot. Bring to a boil then
simmer for 5 minutes. Add rice and salt, then bring to a boil, cover pot
and simmer for 15-25 minutes, or until rice is tender. Remove from heat
and let rice sit covered for 5 minutes.
Stir the rice and serve immediately
Enjoy your rice!!
Mighty Macho Gazpacho
If you're here to read about the
band, "Gazpacho: People of the night," you're in the wrong place. Or, if
you've done a search (as I have) on Gazpacho and are wondering why
Google returned a few highly ranked hits on a unpopular Norwegian band
who named themselves after a cold Spanish soup I can't help explain that
conundrum either. However, if you're here to learn about and make
Gazpacho soup, you're in the right place!
Gazpacho was created out of necessity, a need for a
refreshingly cold soup on a hot summer day. Gazpacho originated in
Andalusia, a southern region of Spain; it is extensively consumed in
Spain, Portugal, and Latin America. My impetus to creating/inventing
this soup, is the fact that gazpacho recipes vary immensely in terms of
ingredients, texture, and even viscosity; geographic regions,
availability of ingredients, and family traditions play an influence
also. My most obvious additions of chick-peas and English cucumber
adopts a healthier (via chick-pea protein) and simplified version of
this dynamic soup.
For the best flavor and health benefits, be sure to use the
highest quality and freshest ingredients for this soup. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 8
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
6 ripe tomatoes, (optional - peeled & chopped)
1 purple onion, finely chopped
1/2 (2 cups) chopped English cucumber
1 can (15 ounces) chick-peas - mashed
1 red bell pepper - seeded & chopped
2 stalks of celery - chopped
3 tablespoons of fresh parsley - chopped
2 tablespoons of fresh chives - chopped
2 cloves of garlic - minced
1/4 cup of red wine vinegar
1/4 cup of extra virgin olive oil
3 tablespoons of freshly squeezed lemon juice
1 tablespoon of sugar
1 fresh jalapeño - seeded & deveined (optional, for more hot flavor)
salt to taste
freshly cracked black pepper to taste
8 drops (or more) of Tabasco sauce - to taste
1 1/2 teaspoons of Worcestershire sauce
4 1/2 cups of tomato juice
Preparation
Combine all ingredients in a blender, and blend to desired
consistency.
Refrigerate and store in a tightly covered, non-reactive, non-metal
container for 8-12 hours, allowing flavors to blend.
Enjoy your Gazpacho!!
Fried Goat Cheese Mashed Between Toasted Bread
Before you pass this recipe off, read on a
bit longer. Maybe I can convince you to try this appetizer or at least a
goat milk product. I'm not hear to stand on my soap-box and tell you
that you need to own a pet goat or even go on the "All Goat Diet." I'm
just hear to pass along a flavorful recipe with some useful information.
I think this is a great appetizer that has the unique
tartness of goat cheese. Fresh goat cheese is similar to cream cheese in
texture and taste (although a little tarter). Most people refuse to try
this healthy form of diary because they aren't used to it. Well, read
on, I've provided a few interesting tid-bits that just might change your
mind.
Goat's milk is naturally homogenized, it forms a soft curd
when compared to cow's milk, and therefore aids in digestion and
absorption. Certain studies have indicated that a regular intake of
goat's milk may maintain lean body mass and improved skeletal
mineralization, as well as increased vitamins and hemoglobin in human
blood. Another medicinal property of goat milk is it's higher in medium
chain fatty acids, which play an important role in reducing
mal-absorption syndrome, steatorrhea, chyluria, cholesterol, galls
stones, and some forms of child epilepsy.
I'm not trying to sell you snake oil by any means, most
importantly I'm not making claims that this cures cancer, prevents
impotence, solves violence, or cures stupidity. I'm merely mentioning
some associated health benefits to consuming goat milk. Hopefully the
information provided will coax you into trying this deliciously healthy
food. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 4
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Ingredients
3/4 cup flavored bread crumbs
1 tablespoon of Romano cheese
salt - to taste
black pepper - to taste
2 extra large eggs - beaten
8 ounce package of fresh goat cheese - sliced into 8 (1 ounce) slices
1/4 - 1/3 cup of olive oil
16 slices of Italian bread - cut to twice the diameter of the cheese
slices - toasted
Preparation
Mix together flavored bread crumbs, Romano cheese, salt - to
taste, and black pepper - to taste. Place in a flat dish capable of
containing the mixture and put aside.
Place beaten eggs in a small bowl for dipping. Coat both sides of goat
cheese slices with the egg mixture. Next, place egg dipped cheese into
bread crumb mixture coating top and bottom; then place on a dish lined
with wax paper. Repeat the same steps for the remaining slices of cheese
and then place dish in the freezer for 15 minutes or until cheese
firms-up.
Place oil in a skillet so it is 1/8 inch deep, then heat on medium-high
setting. When oil begins to shimmer, remove cheese from freezer and
place all of the cheese in skillet. Fry cheese until bread crumbs turn
golden brown, then carefully turn over and fry the other side the same
way, then remove cheese from skillet.
Immediately after removing cheese from skillet, place cheese between 2
slices of toasted bread and press bread together. Repeat for the
remaining cheese, then serve warm.
Enjoy your appetizer!!
Brilliantly Baked Pork Chops
Unfortunately pork has gotten a bad
reputation over the years. Phrases that come to mind are: Pig-pen,
Pig-sty, Stink like a pig, Sweating like a pig, Eats like a pig, and Pig
headed. Sound familiar?? Sayings like that persuade us to sub-consciously
reject pork, besides the fact that we are taught from an early age that
pigs are filthy animals. Well, if you "Don't Dine on Swine," maybe I can
sway your decision.
Pork is now deemed "the other white meat," now that the pork
industry began breeding leaner pigs with a much lower fat content. Along
with newer cooking techniques, pork is starting to shine in the light
where it once hid in the shadows.
Even though I am plugging away for pork, I won't lie to you
and say it's the second coming; certainly there are better proteins like
whey, egg whites, chicken, fish, and a few select others. If you've been
following along with what I'm saying, then you can walk away knowing
that you shouldn't feel guilty about eating pork or completely eliminate
it from your diet. Hopefully I convincingly pleaded my case.
Now, as for the recipe, I chose to bake these pork chops
because they are best tasting when hot/dry cooking methods are used.
Normally I describe the recipe and explain it's origins. Not this time;
I figured I laid it on pretty thick in the first few paragraphs. So,
I'll briefly say that this is a family recipe that is quick and tasty. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
6 tablespoons (or more) of olive oil
four (1 1/2 inch thick) pork rib chops
1/4 teaspoon of chili powder
1/3 cup flavored bread crumbs
1/4 cup of fresh parsley - chopped
1 cup of diced tomatoes
salt - to taste
black pepper - to taste
Preparation
Preheat oven to 425 degrees Fahrenheit
In a casserole dish add oil and arrange pork chops. Flip pork chops over
to generously coat both sides of the pork chops.
Sprinkle chili powder, a generous amount of bread crumbs, and
parsley evenly over the pork chops. Next, top the chops with diced
tomato, add salt & pepper to taste.
Cover casserole dish with aluminum foil and bake for 10 minutes, then
remove (uncover) aluminum foil from casserole dish. Continue to bake for
2-5 minutes or until pork chops are fully cooked.
A thermometer may be inserted into the center of the chops (from the
side), if it registers 144 degrees F the chops are cooked perfectly.
Remove from oven and serve.
Enjoy your pork chops!!
Double Pepper & Cheese Exquisite Eggs
Most people have a
morning routine, they eat the same thing (or things) for breakfast
day-in and day-out. The reason for doing so is because most of them have
to go to work and/or get the kids ready for school, their morning
schedule has to be fixed. Well, if you get the time to make this food
you may like this recipe so much that you add it to your AM schedule.
I decided to publish this recipe because there
have been many requests for a different breakfast food. This great dish goes well
with biscuits, muffins, toast, and even fruit; it boasts exotic taste
from pablano peppers and asiago cheese. I chose to use eggs because they
are a common staple for many people in the AM. Eggs have been a valuable
food stuff since pre-history; that being said, there are obviously many
ways to make eggs. Hopefully this recipe will become popular or even
find it's way as a tasty alternative on your breakfast plate. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
2 tablespoons of salted butter
1 shallot - chopped
1/4 (1 tablespoon) pablano pepper - finely chopped
1/2 red bell pepper - diced
4 eggs - beaten
2 tablespoons of heavy cream
1/2 cup of shredded asiago cheese
2 ounces of mozzarella cheese - shredded (1/2 cup)
salt - to taste
black pepper - to taste
Preparation
In a skillet sauté shallots, pablano pepper, and bell pepper over
medium heat (about 5-10 minutes), or until bell pepper is tender.
In a bowl add eggs and whisk in cream, asiago cheese, and mozzarella
cheese. Season with salt and pepper to taste.
Add egg mixture to skillet containing peppers and set heat to low. Once
cheese melts (about 3 minutes), raise heat to medium and scramble eggs
until cooked and at your desired firmness.
Remove from heat and serve immediately.
Enjoy your eggs!!
Baby Spinach With Spicy Brown Mustard Vinaigrette
I don't know how many times I
say to people "Save your money and make your own salad dressing!" The
big brands we are so familiar with make a killing on charging consumers
top dollar for their "Unique vinaigrettes." When I ask consumers why
they choose to buy rather than make a dressing, convenience is the word
most commonly used. Well, if you'll allow me to retort, this vinaigrette
is easily made in mere minutes, for far less money, and most importantly
better in taste! How's that for convenience??
Vinaigrette is a mixture of vinegar and oil, it
can be flavored with spices, herbs, and a variety of other ingredients.
The addition of mustard helps to keep the oil and vinegar emulsified.
This vinaigrette is tart with hints of the spicy brown Kosciusko
mustard, of course you can use your own spicy brown mustard if you don't
have the Kosciusko brand.
I chose to combine this dressing with baby spinach because it
is my favorite fusion. Of course, you may substitute your own salad and
synthesize your own salad. I have also used this vinaigrette as a
marinade for chicken and beef, even some of my slow-cooker recipes. Give
this dressing a whirl, it has great potential for so many dishes!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 2
Serves: 4-6
Yields approximately 3/4 cup
Prep Time: 3 minutes
Cook Time: 0 minutes
Total Time: 3 minutes
Ingredients
5 tablespoons of spicy brown mustard (I use Kosciusko brand)
1/3 cup of seasoned rice vinegar
1/4 cup of olive oil
1 tablespoon of sesame oil
1/2 teaspoon of ground dry chipotle flakes
1 bag (6 wt. ounces) of washed baby spinach - fresh
Preparation
Whisk mustard, vinegar, olive oil, sesame oil, and chipotle
flakes together, and pour on top of spinach. Or, place dressing in a
container and serve on the side of salad.
Enjoy your salad!!
Jammin Vegetable Jambalaya
Jambalaya is a Louisiana Creole
dish with influence from the French and Spanish. Jambalaya is a
contemporary version of paella; it is easy to prepare and a filling rice
dish. Jambalaya experienced a popularity surge during the 1920's and
1930's because of it's versatility to have a large variety of
ingredients. The allowed variation is the main reason why I decided to
come up with this different dish. Give this recipe a try, or curtail the
ingredients to your liking, either way, I think you'll love this simple
yet versatile dish. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
3/4 cup of basmati rice
1 1/2 cups of water
3 tablespoons of olive oil
3 cloves of garlic - minced
1 purple onion - cut into 8 wedges
2 yellow baby squash - diced
1 orange bell pepper - diced
1 (8 ounce) can fancy bamboo shoots - drained (5 ounces)
1/2 cup baby corn cobs - halved lengthwise
1/2 cup frozen peas - thawed
3 1/2 wt. ounces of small broccoli florets
3/4 cup of vegetable stock
1 cup of diced tomatoes
1 1/2 tablespoons of tomato paste
1 1/2 teaspoons of Creole seasoning
1/2 teaspoon of ground dried chipotle flakes
salt - to taste
black pepper - to taste
Preparation
Cook the rice in a pot of salted water, bring to a boil then
simmer for 20 minutes or until cooked. Drain any excess water and put
aside.
While rice is cooking, over medium-high heat add oil to a large skillet.
Add the garlic and onion, then fry, stirring constantly for 2-3 minutes.
Add the squash, bell pepper, bamboo shoots, corn, peas, and broccoli to
the skillet and cook (about 2-3 minutes), stirring occasionally.
Stir in the vegetable stock, diced tomatoes, tomato paste, Creole
seasoning, and chipotle flakes.
Add salt and pepper to taste then cook over low heat for 15-20 minutes
or until veggies are tender.
Stir basmati rice into the vegetable mixture, then cook for 3-4 minutes,
mixing well until hot.
Transfer the jambalaya to dishes and serve immediately.
Enjoy your jambalaya!!
Stuffed Mushrooms With Flax Seeds
These stuffed mushrooms are great for dinner
parties. The added benefits of flax seeds, whole wheat bread, and
veggies make this dish appealing. This is a vegetarian dish that is
tasty for those who aren't vegetarian; I have a few friends that are
vegetarian and they love being able to enjoy the same food as everyone
else. Don't be surprised if your guests ask you for this tasty recipe;
if you choose to disclose this formula your guests will be shocked that
this full flavored recipe is vegetarian. Enjoy your stuffed mushrooms!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 4
Yields 8 stuffed mushrooms
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
3 tablespoons of flax seeds
8 open capped mushrooms (2-3 inches in diameter)
1 1/2 tablespoons of olive oil
1 large leek - white part only - chopped
1 celery stalk - chopped
3 1/2 ounces firm bean curd (tofu) - diced finely
1 yellow squash - chopped
1 carrot - chopped
1 cup whole wheat bread crumbs
1 tablespoon of chopped fresh basil
1 tablespoon of chopped fresh parsley
1 tablespoon of tomato paste
3/4 cup - vegetarian cheddar cheese - grated
2/3 cup of vegetable stock
salt - to taste
black pepper - to taste
Preparation
In a very small skillet on medium heat toast flax seeds. remove
from heat then finely chop and put aside.
Wash mushrooms and remove stalks from the caps. Finely chop mushroom
stalks and reserve the caps.
Heat oil in a large skillet over medium-high heat. Add chopped mushroom
stalks, leek, celery, bean curd, squash, and carrot. Stirring often,
cook for 4-5 minutes.
Stir in the bread crumbs, basil, parsley, tomato paste, and flax seeds.
Season with salt and pepper to taste.
Spoon the premade mixture into the mushroom caps and top with grated
cheddar cheese.
Place mushrooms into a muffin tin (or a shallow oven proof casserole
dish), and pour vegetable stock around them.
Cook in a preheated oven at 425 degrees Fahrenheit for 20 minutes, or
until mushroom caps are tender and stuffing is cooked thoroughly, and
remove from oven.
Remove mushrooms from tin (or dish) and serve immediately.
Enjoy your stuffed mushrooms!!
Asiago Cheese Potato Fritters
This recipe puts an
Italian spin on a classic potato dish. It can be prepared in a short
amount of time; in fact it can be made and stored in the refrigerator
and fried just prior to the time they are needed. I personally like to
have these in the morning, although, they can be served any time during
the day, especially as a snack. Serve this food as a starter or even a
side, it will certainly compliment a variety of other foods. Try these
potato fritters, I think you'll be glad you did! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
1 1/4 pound Yukon gold potatoes
1 cup of shredded asiago cheese
2 shallots - finely chopped
3 tablespoons of fresh dill - finely chopped
1 tablespoon of lemon juice
1 extra large egg - beaten
1/4 cup of flour
4 tablespoons of olive oil
salt - to taste
black pepper - to taste
Preparation
Boil potatoes in salted water until soft (a knife should pierce
easily). Then place potatoes in a bowl and mash.
Mix asiago cheese into potatoes, add shallots, dill, lemon juice,
and egg. Mix well then add salt and pepper to taste, and mix again.
Cover mixture and place in the refrigerator (until firm), and
divide into golf-sized balls, then flatten slightly.
Coat each patty with flour. Heat oil in a skillet and fry patties until
golden brown on both sides. Remove and drain on a paper towel, serve
immediately.
Enjoy your fritters!!
Mushroom Croustades
This recipe is robust tasting while only taking
minutes to prepare. Portobello mushrooms are my favorite mushroom
because of the rich flavor they have. I often serve this croustade as a
starter or a snack; of course it can be cut smaller for antipasto. This
recipe is great to bring to a friends house and served cold too.;
whenever I bring this I'm asked to divulge it's contents and
preparation. I'm that anyone inquiring about this food will be amazed
how quick & easy it truly is to make.
Give this starter a whirl, I doubt you'll be disappointed!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 6-8
Yields 1 loaf of bread
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Ingredients
1 loaf of Italian bread
2 tablespoons of olive oil
1 pound of sliced Portobello mushrooms
4 teaspoons of mushroom ketchup
1 tablespoon of fresh lemon juice
1/4 cup of milk (skim or whole)
1 tablespoons of fresh chives - finely chopped
salt - to taste
black pepper - to taste
Preparation
Preheat oven to 400 degrees Fahrenheit
Cut the Italian bread in half lengthways. Make a cut and scoop out the
soft middle of each half. Be sure to leave a thick border all the way
around.
Brush the core of the bread with olive oil. Place on a baking sheet and
bake for about 6-7 minutes or until golden brown and crisp.
Place the mushrooms in a saucepan with the mushroom ketchup, lemon
juice, and milk then simmer. When most of the liquid is evaporated
(about 5 minutes), remove from heat. Add 2 teaspoons of chives, then add
salt and black pepper to taste.
Spoon mixture into bread croustades and serve hot, garnish with
remaining chives.
Enjoy your croustades!!
Mediterranean Tomato, Feta, and Romano Cheese Salad
If you were to travel around
the Mediterranean you would find quite a few variations of this salad.
It can be made with fresh mozzarella instead of feta cheese. This salad
is one of my favorite summer meals; it's light in calories, yet
satiating. There are many more combinations that use different olives
and a wide variety of tomatoes. If you choose to experiment with
ingredients you can have this salad for quite some time without getting
bored!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 2
Serves: 4
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
2 pounds of ripe tomatoes
6 ounces of feta cheese
1/2 cup pitted sliced black olives
3 tablespoons (or more) of olive oil
fresh cracked black pepper - to taste
Romano cheese - to taste
6 sprigs of basil - roughly chopped
Preparation
Remove tomato cores with a knife and thickly slice. Then arrange
in a shallow dish.
Crumble feta cheese over the tomatoes. Sprinkle sliced olives over the
top and drizzle olive oil over the top of the salad.
Add Romano cheese and black pepper to taste then top with basil.
Serve chilled or at room temperature.
Enjoy your salad!!
Cheesy Parsnip & Chestnut Croquettes
For all of you that have reached this article
looking for something about the game of croquet, you're in the wrong
place. Although both game and food have several variations and forms;
this article is dedicated to the consumption of the food stuff.
A croquette is a small fried food roll containing a wide
variety of ingredients. A
croquette is usually shaped into a cylinder or disk, and then
deep-fried. Croquette (from the French croquer, “to crunch”) was
a French invention that gained world-wide popularity, both as a delicacy
and as a fast food.
As you can see this recipe combines full flavor while
retaining speed of preparation. It has a nice compliment of flavor. The
cheese, parsnips, and chestnuts give a very different taste to an age
old and typically boring appetizer. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 5-6
Yields approximately 10-12
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
1 pound of parsnips - cut into small pieces
4 ounces of frozen chestnuts
2 tablespoons of salted butter
2 cloves of fresh garlic - minced
1/2 tablespoon of fresh coriander
1/2 tablespoon of finely chopped parsley
3 tablespoons of parmesan cheese
salt - to taste
black pepper - to taste
1 extra large egg - beaten
2 ounces of dried flavored bread crumbs
Canola oil - for frying
3 sprigs of thyme - for garnish
Preparation
In a saucepan add parsnips and enough water to cover them. Bring
to a boil and simmer covered for 17-20 minutes, or until parsnips are
soft. Then drain and put aside.
Place chestnuts in a sauce pan with enough water to cover chestnuts.
Bring to a boil and simmer covered for 10 minutes. Drain then add to a
bowl and mash evenly into a pulp.
On medium-high heat melt butter in a saucepan and cook the garlic until
it is golden brown. Remove from heat and add to parsnips and mash.
Add chestnuts, coriander, parsley, and cheese to parsnip mixture then
mix well.
Add salt and pepper to taste.
Take a walnut sized (about 1 1/2 tablespoon) of mixture at a time and
form into croquettes about 3 inches long.
Dip each croquette into the beaten egg and then roll in bread crumbs.
Heat a small amount of oil in a skillet and fry the croquettes until
evenly crisp and golden brown (approximately 3-4 minutes).
Use a slotted spoon to remove croquettes, briefly allowing them to drain
and then place on a dish lined with paper towels.
Allow to sit on paper toweling until excess oil is soaked up, then serve
immediately, garnished with thyme.
Enjoy your croquettes!!
Acme Bread Dough
Look out Wolfgang Puck, Tyler
Florence, and Mario Batali! I have a dough so versatile and tasty it
will blow the socks right off your feet! If you're wondering if I
have the cojones to call those big names out, I DO! I'm not talking
about a boxing match or even a gentleman's duel. I want the "Pepsi
Challenge," maybe we can even call it the "Pete Challenge." I'll keep
you posted if they respond to my RSVP.
Until then, let me tell you a little bit about this recipe.
In my opinion, this is the best all-around dough. I've gone through many
revisions and finally concluded that the recipe you see listed performs
and tastes best. It can be used for pizza, dough-boys, spinach/broccoli
pies, meat/cheese calzones, flat-bread, and many more applications.
Although the instructions require an electric mixer with a dough hook,
it certainly can be made by hand; I'm sure that you can find many
resources dedicated to doing so. This is a leavened dough which means
yeast is used, some rise time may be needed depending on your needs.
Whatever your needs may be, I'm sure this dough won't let you down! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 4-6
Yields approximately 2 pounds of dough
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
1 1/2 cups (or more) Luke warm water
1 tablespoon of granulated sugar
2 1/4 teaspoons (one package) of active dry yeast
4 cups of bread flour
2 teaspoons of salt
2 tablespoons of powdered milk
1/8 cup of canola oil
Preparation
In a small container (10-12 fluid ounce size) add one cup of luke warm
water, granulated sugar, and yeast. Stir well and set aside for 15
minutes.
In a large mixer mixing bowl add flour, salt, and powdered milk. Using a
dough-hook, set mixer on low and allow mixer to distribute dry
ingredients evenly.
While mixer is running add canola oil and the water/yeast mixture to the
dry ingredients. Allow mixer to fully combine ingredients; you may help
the mixer by using a spatula to push ingredients in front of dough-hook.
If the mixture is too dry add more luke warm water until the dough forms
a relatively dry ball of dough. If you add too much water you can
sparingly add (while mixer is running) more flour until desired
shape/form is acheived.
Remove dough from mixer and put aside.
If you are going to use the dough ASAP then you can place the dough in a
covered bowl and allow to rise for 30-60 minutes.
If you plan on saving the dough for another occasion then place in a
re-sealable plastic bag and store in the refrigerator or preferably the
freezer.
Enjoy your dough!!
Creamy Italian Style Peas and Baby Onions
This is a side-dish that has endured in my family
over many years. It's quick to make and very easy to prepare while
making a main course. It would be best to use fresh peas; although the
availability may not be there, and that is why I chose to use frozen
peas.
This dish goes great with beef, chicken, and pork. It's a
good looking side-dish with it's added color; it works well as an edible
garnish. If you're a vegetarian then you can serve this aside one of
your favorite tofu dishes, further enhancing a vegetarian meal.
Obviously, you will be required to multi-task; that being said this dish
is rated as a difficulty of 4 instead of a 3 on a scale from 1-10. Give
this fabulous side a try, I doubt you'll be disappointed. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 4
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Ingredients
2 tablespoons of salted butter
1/4 teaspoons of crushed red pepper
8 ounces of baby onions - chopped
2 pounds of frozen (or fresh) peas - thawed
3/4 cup of heavy cream
2 tablespoons of flour
1 tablespoon of Italian parsley - chopped
salt - to taste
freshly cracked black pepper - to taste
Preparation
In a large skillet over medium heat add butter, crushed red
pepper, and chopped baby onions. Fry until onions become translucent.
Add peas to skillet and stir-fry for a few minutes. Add 1/2 cup of heavy
cream and parsley and simmer covered for about 10 minutes, or until the
peas and onions are tender. There should be a thin layer of cream on the
bottom of the skillet, if not, add more cream.
Sparingly sprinkle flour over pea and onion mixture, stirring until
sauce is thick. Note: you may not use all of the flour.
Once thick, remove from heat and add salt and black pepper to taste and
serve immediately along side of your main course. Or, keep warm until
your main course is ready.
Enjoy your side dish!!
Salmon and Tomato Topping
This
is a great topping for toasted bread, or crackers. The salmon and
tomatoes give this topping a unique flavor. It is extremely easy to make
and works great if you have short notice to make a great topping. Keep
most of your ingredients on hand so you will always be prepared for
family, friends, or guests.
Consuming salmon is considered by most to be healthy due to
high protein, Omega-3 fatty acids, and vitamin D. Tomato consumption is
also believed to be heart healthy, containing lycopene, an antioxidant;
some studies even claim that lycopene improves the skin's ability to
protect itself against harmful UV rays. And lastly, most of us know
about the heart benefits olive oil has with it's antioxidant,
polyphenol.
Whether consuming this food for flavor or health benefits,
I'm sure you'll like this delectable spread. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 2
Serves: 8
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
1 can (14.75 ounces) salmon packed in water - drained, skinned,
& bones removed
1/3 cup of sliced pitted olives
2 tablespoon of capers - drained
3 tablespoons of olive oil
20 grape tomatoes
Preparation
Place all ingredients in a food processor and blend into a thick
puree.
Serve on top of your favorite toast, bread, or crackers.
Enjoy your side spread!!
Beef Roast Meal in Slow Cooker
Who said meat & potatoes couldn't be spiced up??
Not me! The addition of horseradish gives this meal the "Zing" you're
looking for. This meal can be made in the morning before work and be
ready in time for dinner.
Slow cooking produces moist meat, it is ideal for older
and/or less expensive cuts. Because an oven isn't used, the slow cooker
proves to be economical.
There are so many possibilities with a recipe like this;
add/remove vegetables to your own liking, or, change the ingredients
around so you won't be bored with this meal. Whatever you decide, this
slow cooked meal is sure to dazzle you with it's rich and juicy
flavors!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 8
Prep Time: 25 minutes
Cook Time: 9 hours
Total Time: 9 hours 25 minutes
Ingredients
4 large sized Idaho potatoes - washed & cut in half
3 pound boneless beef chuck roast
1/4 cup of olive oil
2 cups of baby carrots
one large Vidalia onion - quartered
2 cups of frozen peas
1 stalk of celery - cut into 2 inch long pieces
2 tablespoons of salted butter - melted
1 tablespoons of fresh parsley leaves - chopped
3 cloves of garlic - minced
3/4 teaspoon of salt
1/4 teaspoons of freshly cracked black pepper
4 ounces of prepared horseradish
1 cup of water
Preparation
Heat olive oil in a large skillet and brown roast (about 10
minutes), turning frequently until browned.
Place vegetables in crock pot. Place beef on top of vegetables.
Mix butter, parsley, garlic, salt, cracked black pepper, and horseradish
with one cup of water. Pour water mixture over the beef in the Crockpot.
Cover slow cooker and cook on low heat for 8-10 hours, or until
everything is tender, then serve.
Enjoy your meal!!
Blueberry Brie en Croute With Pine Nuts
This is a great starter for dinner parties, or
just to have because you love brie. This is a relatively recipe to make,
the exotic flavor of the cheese and pine nuts make this starter unique.
I toast the pine nuts myself as it is difficult to find them already
toasted.
Brie is a soft cheese named after the province where it
originated from; it's pale in color with a slight grayish tinge under a
crusty white mold. Brie is soft and flavorful with a hint of ammonia.
The moldy area (or rind) is edible and not meant to be separated from
the cheese while consuming.
If you're like me, and you like different foods, this
certainly is a treat for you. The addition of pine nuts makes this a
very different version of an age old recipe. Give this food a try, I bet
all those familiar with Brie en Croute will be wondering what the
"secret ingredient" is!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
1/2 of a 17.3 ounce package of puff pastry - one sheet
2 egg yolks
1 tablespoon of water
1/2 cup of dried blueberries - softened in water & drained completely
1/4 cup of toasted pine nuts
1/4 cup of honey
1/2 teaspoon of fresh rosemary leaves - chopped
1 (13.2 ounce) brie cheese round
Preparation
Thaw pastry sheet at room temperature about 35-45 minutes, or
until easy to handle.
Heat oven to 400 degrees Fahrenheit
In a small bowl beat egg yolks with water and put aside.
On a lightly floured surface, unfold the pastry sheet. Roll sheet into a
15 inch square.
Stir blueberries, pine nuts, honey, and rosemary in a small bowl. Spread
mixture in the center of the 15 inch square pastry sheet. Top mixture
with cheese.
Brush pastry sheet edges with yolk mixture. Fold opposite sides of
pastry corners over each other, press edges to seal. Place seem side
down onto a baking sheet and brush with egg mixture.
Bake for 20-25 minutes, or until pastry is deep golden brown.
Let stand for 45 minutes, then serve.
Enjoy your side Brie en Croute!!
Pineapple Raspberry Star-fruit Minis
This is such an easy dessert to make. The
star-fruit add a slightly sour taste to the sweet gelatin, it also adds
visual appeal with it's star configuration.
If you have kids, making this dessert can be a fun family
experience. This recipe can be a healthy alternative, if sugar
substituted gelatin is used. I tend to serve this light recipe following
a rich or filling main course.
You can customize this dessert by adding your own choice of
chopped nuts; I refrain from doing so because many people have nut
allergies. Omission of the nuts saves me from reading the riot act to my
guests, or having them sign a disclaimer (smile).
Give this quick and tasty dessert a try. You'll be a big hit
with the unique look and flavor this dessert provides!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 24
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients
3-4 star-fruit - ends trimmed - sliced 1/4 inch thick
1 can (20 ounces) crushed pineapple in juice
2 packages (3 ounces each) sweetened Jell-O raspberry flavored gelatin
Preparation
Wash and slice star-fruit
Drain pineapple, reserve juice then add enough water to juice to measure
2 1/2 cups. Pour water/juice mixture into a sauce pan, bring to a boil
and then pour over gelatin mix in a large bowl. Stir two minutes, or
until completely dissolved.
Stir crushed pineapple into gelatin mix.
Place one slice of star-fruit into each of the 24 paper lined muffin
tin. Then spoon gelatin mix into the muffin cups.
Refrigerate for 2 1/2 hours or until firm.
Remove from tin, remove liners, and serve.
Enjoy your minis!!
Florentine Tortellini Soup With Prosciutto
If you can't go to Florence, bring Florence to
you!! I first had a similar soup to this recipe about 10 years ago. I've
gone through a few revisions (and years) before coming up with the soup
you now see listed below.
If you haven't been to Florence, allow me to give you a very
brief lesson. Florence is the most populated city in the Tuscany
region. It is known for it's history and importance during the Middle
Ages and Renaissance periods, mainly for it's art and architecture.
Florence also became the eventual home of the great artisan
Michelangelo.
That being said about Florence, maybe you can see how this
soup was inspired; key-words like Renaissance and Michelangelo invoked
me to create this recipe. It may not be a masterpiece or responsible for
a re-birth of soup. What is DOES do is lend an original flavor with
hints of Florence, bringing a little slice of this Italian province
right into your kitchen! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 6
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Ingredients
1 (32 ounce) box of low sodium organic chicken broth
1 (10 ounce) container of refrigerated light alfredo sauce
2 cups of shredded prosciutto
3/4 cup oil packed sun dried tomatoes - drained - sliced into strips
2 (10 ounce) packages of frozen chopped spinach - thawed
9 ounce package of refrigerated tortellini
1 ounce of Romano cheese - grated
Preparation
In a large pot (4 quart), combine broth and alfredo sauce. Stir
in prosciutto and tomato strips. Bring to a boil, then reduce heat and
simmer for 5 minutes.
Add tortellini and spinach, cook until tortellini float to the top, or
until cooked.
Serve and sprinkle with Romano cheese.
Enjoy your soup!!
Mexicano Chicken Soup for Slow Cooker
This savory recipe has all the Mexican flavor
without compromise. You'll love how easy this dish is to prepare. If you
set the slow cooker to low then you can make this before you leave for
work in the morning and it will be ready 8-10 hours later.
The beans, corn, and chicken breast make this a healthy dish
while simultaneously being low in fat. The slow cooker promotes a
complete melding of flavors while keeping the chicken breast tender and
juicy. This recipe can be modified by changing bean types, or even
adding rice, making this a versatile dish that can be made often without
one getting bored. Give this soup a try, I doubt you'll be disappointed
after realizing how easy, tasty, and different this dish can be!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 6
Prep Time: 8 minutes
Cook Time: 9 hours
Total Time: 9 hours 8 minutes
Ingredients
1 (32 ounce) box of low sodium organic chicken broth
3 tablespoons of olive oil
1 (15 ounce) can of cannellini (white) beans - drained
1 (15 ounce) can of whole kernel corn - drained
1 cup of salsa
1 jalapeño pepper - seeded & deveined - chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
2 raw chicken breasts - cut into bite sized pieces
salt - to taste
black pepper - to taste
Preparation
Combine all ingredients into a 4 quart slow cooker. Stir all
ingredients together. Add water if ingredients are not completely
submerged.
Place cover on slow cooker and set on high for 4-6, or until cooked.
After 4-6 hours turn off slow cooker and season with salt and pepper to
taste and serve.
Enjoy your soup!!
Pork Shish Kebab With Soy-Nut Butter Sauce
I came up with this recipe mainly for two reasons.
First, the salmonella scare regarding peanut butter. This recipe uses
soy-nut butter which emulates the taste of peanut butter. Second, there
is a substantial amount of the population that have peanut allergies.
That being said, this recipe should have more curb appeal.
A little bit about soy; it contains a significant amount of
essential amino acids and therefore a good source of protein. Soybeans
are used as a main ingredient in many processed foods, and also used to
replace dairy. So, if you think that you don't consume soy on any given
level you may want to think again.
If you're wondering if this can be cooked under a broiler, it
can, just set your broiler to high and keep the skewers 3-4 inches away.
That being said, this dish can be enjoyed all year long. Give this recipe a try, it's versatile and provides a peanut
butter flavor without the drawbacks of consuming peanut butter. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 6 (appetizer servings)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
1 pound boneless pork - cut into 2 inch pieces
1 large orange bell pepper - cut into 2 inch pieces
1 large Vidalia onion - quartered & separated
1/3 cup of water
3 tablespoons of creamy soy-nut butter
2 tablespoons of finely chopped pineapple
1 jalapeño pepper - seeded & deveined - finely chopped
2 cloves of garlic - minced
1/2 teaspoon of reduced sodium soy sauce
Preparation
Thread pork, bell pepper, and onion alternating on skewers.
Preheat grill or broiler
Meanwhile, in a small sauce pan, combine water, soy-nut butter, chopped
pineapple, jalapeño pepper, garlic, and soy sauce. Heat until melted and
nearly smooth, whisking constantly, then set aside.
Once skewers are cooked, serve with soy-nut butter sauce.
Enjoy your shish kebab!!
Noodles With Bacon & Shitake Mushrooms
This is an adaptation to a dish that I
recently had at a friend's house. It's relatively easy to make and well
worth the time as long as you start this recipe an hour before dinner
time. I prefer to use fresh tomatoes although canned can be used if you
don't have the fresh variety. Pancetta can also be used instead of
bacon; I use bacon because it's less expensive; if you choose to use
pancetta then you'll be sticking with this dish's northern Italian
roots. I also chose to use shitake mushrooms over the more commonly used
porcini; I feel the shitake mushrooms lend a meatier texture as well as
a distinct flavor. Whatever course of ingredients you decide to use or substitute,
I'm sure this dish won't let you down. Buon Appetito!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Ingredients
3 pounds of fresh tomatoes - peeled & seeded or crushed
canned tomatoes
3/4 cup of warm water
1/4 teaspoon of crushed red pepper
11 slices of bacon
4 tablespoons of olive oil
2 coves of garlic - minced
3.5 ounces of fresh shitake mushrooms
1 pounds of dried fettuccini
salt - to taste
pepper - to taste
freshly grated Romano cheese - to serve
Preparation
Over medium heat add tomatoes, water, and crushed red pepper to
a sauce pan. Bring to a boil, reduce heat and simmer for 30-40 minutes
uncovered. Stir occasionally to prevent sticking.
In a medium sized skillet over medium heat add bacon, 2 tablespoons of
olive oil, and fry until golden but not crisp. Add the garlic and
mushrooms and continue to fry for 3 minutes then set aside.
Cook pasta in a large pot of salted water, cook until al dente.
Add bacon and mushroom mixture to the tomato sauce and mix well. season
with salt and ground black pepper to taste.
Drain the pasta amongst plates and spoon the sauce on top of the pasta.
Serve with grated Romano cheese.
Enjoy your noodles!!
Spaghetti With Sun-dried Tomatoes
Just when you thought there were only so
many ways to make spaghetti; here's one more for the books!! Let's face
it pasta dishes tend to be economical and quite useful in these dark
economic times. Where else can you get a great tasting meal for 6 for
under $10.00?? Well, if you're avid fan of my recipes you'll find
several. For those of you who haven't tried my recipes before and are
looking for more "Bang for your buck," you've come to the right place.
This tasty dish will impress family and friends with it's unique
sun-dried tomatoes and celery flavor. Buon Appetito!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 6
Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
2 cloves garlic - minced
1 celery stalk - finely diced
1 cup sun-dried tomatoes - finely chopped
1/2 cup white cooking wine
8 plum tomatoes
1 pound of dried spaghetti
salt - to taste
pepper - to taste
Preparation
In a large saucepan over medium heat, add the garlic, celery,
sun-dried tomatoes, and white wine. Cook gently for about 15 minutes.
Slice the very bottom (stem side) of the plum tomatoes and place them
into a saucepan of boiling water for 1 minute. Transfer them into a bowl
of cold water and slip their skins off. Halve the tomatoes and remove
seeds and cores, then coarsely chop the flesh.
Add the plum tomatoes to the saucepan containing the dried tomatoes and
further simmer for 5 more minutes. Season with salt and pepper to taste.
Meanwhile cook spaghetti in salted boiling water until al dente. Drain
pasta and toss with half the sauce and serve on plates with the
remaining sauce spooned over.
Enjoy your spaghetti!!
Fusilli With Tomato and Rice Vinegar Sauce
I've often pondered many ways to incorporate
vinegar into my dishes without introducing an over-bearing flavor; the
recipe you now see listed accomplishes just that. I'm a big fan of rice
vinegar, and I feel that it is a great addition to this dish. As most of
you know my forte is in European cuisine strapped with a strong Italian
influence. Although my European roots may be the reason I carry this
style of cooking, I'm also a big fan of reaching across ethnic cooking
styles/ingredients and incorporating them into my creations. This dish
isn't difficult to make and it's unique taste is truly rewarding. Give
this dish a whirl, I doubt you'll be disappointed. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 6-8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
2 cans (14 ounces) chopped plum tomatoes
4 sun dried tomatoes in olive oil - thinly sliced
2 cloves of garlic - minced
4 tablespoons of olive oil
1 tablespoon of granulated sugar
1 pound of dried fusilli
3 tablespoons of rice vinegar
salt - to taste
pepper - to taste
coarsely shaved parmesan cheese with baby spinach salad to serve
Preparation
Place the canned and sun dried tomatoes in a medium sized
saucepan with garlic, olive oil, and sugar. Season with salt and pepper
to taste. Bring to a boil while stirring, then simmer for 30 minutes
uncovered until reduced.
Meanwhile cook the pasta in salted boiling water until al dente.
Add the rice vinegar to the sauce and stir to make the sauce uniform.
Cook for 2 minutes and then remove from heat, and season to taste.
Drain pasta and place into a bowl. Pour the sauce over the pasta and
toss.
Serve immediately with the baby spinach salad and shaved parmesan
cheese.
Enjoy your fusilli!!
Spaghetti & Clams in Tomato Sauce
Pasta,
pasta. pasta.. I know that recently I've come out with quite a few pasta
dishes. You may be wondering why I've decided to do so. Well, besides
the ease of preparation and the fact that pasta is ubiquitous, most
importantly it is Cost Effective. These dark financial
times make it very difficult for families to put food on the table, and
this only seems to be the beginning of our financial downfall. Deep
down, I feel that I'm doing my part by supplying people with these money
saving meals. Don't fret, there will be other recipes that I'll be
providing for all of you that appreciate my lavish dishes as well. That
being said, I'll go on about the recipe you see listed below.
More often than not, most spaghetti and clams entrees usually
lack tomato sauce. I'm not saying that you won't run across a dish that
contains tomatoes, I'm just noting that it is less likely; it's more of
a "Mainstream" concept. In fact, the tomato version tends to be less
fishy and more robust in flavor.
In the past I've served this dish to guests, and for the most
part they are quite impressed by the flavor this dish lends. Now
empowered with this recipe, you too can make this dish and continue to
add to this recipe's growing popularity. If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 5
Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
1 can (12 ounces) of clams - liquid reserved
1/3 cup of olive oil
2 cloves of garlic - minced
1 can (14 ounces) diced tomatoes
1 pound of spaghetti - dried
1/4 cup flat parsley - chopped
salt - to taste
pepper - to taste
Preparation
In a medium sized sauce pan over medium high heat, add olive oil
and garlic. Cook until garlic is golden but not brown stirring
occasionally. Add the diced tomatoes and reserved clam juice to sauce
pan. Mix well and cook over medium-low heat until the sauce thickens.
Cook pasta in salted boiling water until al dente.
While the pasta is being cooked add the parsley and clams to the tomato
sauce and increase the heat slightly. Season with salt and pepper to
taste.
Drain pasta and add to a bowl. Pour hot tomato/clam sauce over pasta.
Toss well and serve immediately.
Enjoy your spaghetti!!
Stuffed and Puffed Shitake Mushroom Triangles
These
little appetizers are delicious and so easy to make. They can be made
ahead of time and then baked when needed. I like to make these triangles
when entertaining company, I pre-make them and pop 'em in the oven just
before my guests arrive, that way I can focus my attention on my
patrons. These tasty little treats have exotic flavor coupled with a
chewy texture thanks to the shitake mushrooms. Besides the big flavor,
these triangles have great visual appeal; the triangular shape combined
with the puffy look give these appetizers a posh appearance. Give this
great recipe a try, it will surely have your guests coming back for
more!! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 4
Serves: 6
Makes: 18 Triangles
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
1 package (17.5 oz) puff pastry package
2 tablespoons of olive oil
3.5 oz of fresh shitake mushrooms - washed - finely diced
1/4 teaspoon of crushed red pepper
1 cup of ricotta cheese
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1 large egg
Preparation
Remove puff pastry from box and allow to come to room temperature.
Unfold pastry and place on a floured surface (there should be 2
sheets). Place damp paper-towels over pastry sheets to prevent from
drying out.
Preheat oven to 350 degrees Fahrenheit.
In a medium sized skillet over medium heat add olive oil, shitake
mushrooms, and crushed red pepper. Sauté until mushroom become tender
(approximately 5-7 minutes). Season with salt, drain and put aside.
In a bowl mix ricotta cheese, garlic powder, salt, and egg. Combine
mixture with drained mushroom mixture.
Cut each pastry sheet into 9 squares, making 18 in total. Spoon mushroom
and cheese mixture into the center of each square. Fold over corners
(forming a triangle) and seal with a fork, then place on a baking sheet.
You may need more than one baking sheet.
Place baking sheet or sheets in oven and bake for 20 minutes or until
edges of pastry become golden brown and triangles are puffed-up.
Enjoy your appetizers!!
Pasta With Sea Scallops & Tomatoes
Ahh
yes sea scallops, it's funny how people always question the size of
scallops. People commonly ask "Are those the BIG ones??" And when I
reply "YES," it's always followed by a moan of satisfaction like "Mmmmm!"
I find a similar conundrum when it comes to bowling, people refer the
balls as big or little instead of 10-pin or candle pin; I remember
calling a bowling alley a few years back and asking the gentleman
working there if he had the big balls, I won't repeat his answer.
Well, back to the task at hand, sea scallops!! Yes, these are
the larger, more tender, and typically juicier variety. Whoever told you
bigger isn't always better, quite frankly lied. It's a good thing
scallops can't hear or see, otherwise I might receive hate-mail from the
bay (smaller variety) scallops. If you like scallops this dish will
certainly impress you with it's BIG taste. This recipe serves 6 people,
or 4 if they are scallop lovers. Give this recipe a try, I doubt you'll
be disappointed! Buon Appetito! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 7
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients for Scallops
1 pound of spaghetti
3 tablespoons of olive oil
3 cloves of garlic - minced
1.5 pounds of sea scallops - horizontally cut in half
1/4 cup of basil - roughly chopped
salt - to taste
black pepper - to taste
Ingredients for Sauce
2 tablespoons of olive oil
2 shallots - chopped
2 cloves of garlic - crushed
1/2 teaspoon of salt
2 cans (14 oz) diced tomatoes in sauce
Preparation of sauce
In a large skillet over medium heat add olive oil, shallots,
garlic, and salt. Cook 5-7 minutes or until shallots are translucent,
stirring occasionally. Add tomatoes to skillet, bring to a boil, then
simmer for 15 minutes, stirring occasionally. Remove from heat and put
aside.
Cook pasta in salted boiling water until al dente.
Preparation of scallops
While pasta is cooking, in another skillet over medium heat add 2
tablespoons of olive oil and garlic, cook until garlic is light brown.
Immediately add scallops and 1/2 teaspoon of salt turning until scallops
are completely cooked (about 3-5 minutes).
Add scallop mixture to tomato sauce. Season with salt and black pepper
to taste. Simmer for 5-7 minutes while stirring occasionally. Lower heat
and cover to keep warm.
Drain pasta and place in dishes. Add sauce on top of pasta and sprinkle
basil to your liking. Toss to distribute sauce and serve right away.
Enjoy your sea scallops with spaghetti!!
Bacon & Cabbage Stew for a Great Depression
This
recipe has quite a history, it is one of the meals that became popular
during The Great Depression. I'm sad to say, there was nothing great
about The Great Depression; maybe they should have called it The HUGE
Depression or even The DEPRESSING Depression. Now that I've clarified my
understanding of one of the darkest times in history for the United
States, I'll try to explain the impetus behind my promotion of this
recipe. Recent events seem to be pointing to economic disaster far worse
than The Great Depression in the next few years to come. This recipe
uses ingredients that are low cost, abundant, and have long shelf lives;
the bacon can be substituted for the cured variety, and of course the
slow cooker can be substituted for a pot over any flame. That being said
I think I've done my part in adding a chapter to your survival guide.
A little bit about this dish, besides being easy to make,
this stew has rich flavor from the cabbage and bacon. You may substitute
or add vegetables to your liking. Either way, I think you'll really
enjoy this stew! If you get a great
picture of this dish,
submit it to us and we'll post it giving you credit.
Difficulty (Scale from 1-10): 3
Serves: 4
Prep Time: 5 minutes
Cook Time: 4 hours (high setting) 8 hours (low setting)
Total Time: 4 hour 5 minutes or 8 hours 5 minutes
Ingredients
3 tablespoons of olive oil
1/2 head of cabbage
1/4 teaspoon of crushed red pepper
2 teaspoons of salt
1 1/2 cups of baby carrots
1/2 pound (7-8 slices) of bacon - cut into 1 inch long pieces
1 box (32 oz) beef broth
Preparation
Add ingredients in the order listed in a 4 quart slow-cooker, and
cover. Set slow-cooker on high and let cook for 4 hours. Or, set
slow-cooker on low and let cook for 8 hours.
Ladle into bowls and serve immediately.
Enjoy your stew!!
