Browsed by
Category: Starches

Three-Cheese Crescent Twirls

Three-Cheese Crescent Twirls

1/2 C. crumbled blue cheese (2 oz.)

1/4 C. shredded Monterey Jack cheese with jalapeño peppers (1 oz.)

2 T. cream cheese, softened

1 T. mayonnaise

1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls

2 T. chopped fresh parsley

 

Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.    Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.    Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm. To jump­start preparation of these cheesy snacks, assemble them up to 2 hours in advance and refrigerate them, covered, until baking time.

 

Yield:

Calories:

Fat:

Fiber:

Rosemary Straw Potatoes with Lemon Salt

Rosemary Straw Potatoes with Lemon Salt

fries1For the lemon salt:

Zest of one lemon

4 tablespoons sea salt (I used 3)

Sunflower oil (I used a mix of canola and vegetable oil)

1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)

A few sprigs of rosemary

* The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.  Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger.

Red and Black Lentil Salad with Capers

Red and Black Lentil Salad with Capers

1 C. red lentils

1 C. black lentils

2 carrots peeled and finely grated

1/2 C. chopped fresh parsley

1/4 C. capers drained rinsed and coarsely chopped

 

Vinaigrette:

3 T. red wine vinegar

1 T. Dijon mustard

1 clove garlic minced

1/2 C. olive oil

2 T. snipped fresh chives

1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried tarragon

Salt and freshly ground pepper to taste

 

Pick over and rinse lentils. Cook red lentils covered in 3 C. salted simmering water for about 13 minutes or until just tender. Drain and let cool. Cook black lentils covered in 3 C. salted simmering water for about 25 minutes or until just tender. Drain and let cool. In a large bowl combine lentils carrots parsley and capers. To make vinaigrette: In a medium bowl whisk vinegar mustard garlic and oil together. Stir in chives tarragon salt and pepper. Add to lentils and toss well to combine. Taste and adjust seasoning.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lacy Zucchini Herb Fritters with Jack Cheese

Lacy Zucchini Herb Fritters with Jack Cheese

1 C. Flour

3/4 C. plus 2 tsp. cold Chicken Stock

2 Eggs

1 tsp. Salt

1/2 tsp. Pepper

6 small Zucchini, ends trimmed and shredded

1/2 C. minced Parsley

1/4 C. minced Mint

1/4 C. minced Chives

1/2 C. grated Jack Cheese

1/4 C. Parmesan Cheese

Corn Oil for Deep Frying

 

Combine flour, stock, eggs, salt and pepper in a small bowl and whisk until smooth. In large bowl combine zucchini, herbs and cheeses. Add batter and mix well. In deep saucepan or deep fryer, heat at least 2 inches of corn oil to 350F. Spoon batter by generous tablespoonfuls into the oil in a sweeping motion to create a thinnish, lacelike, fritter and fry until golden brown, about 1-2 minutes. Remove with slotted spoon and drain on paper towels. Serve right away.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Cong You Bing (Chinese Pancakes)

Cong You Bing (Chinese Pancakes)

2 C. all-purpose flour

1 and 1/4 C. chopped green onions – cleaned and patted dry

1 C. boiling water

3 T. Chinese toasted sesame oil

Salt

Vegetable oil

 

Cong You Bing translates to Green Onion Pancakes. Put flour in a large bowl, make a well and pour boiling water. Stir immediately to create stiff moist dough. Transfer dough to a lightly floured surface and knead until it forms a ball. Brush dough with some sesame oil, cover dough with a large bowl and let rest for 10 minutes. Knead dough until smooth and elastic, rub with more sesame oil and let rest for 1 hour.  On a flour surface, roll dough out to form a log about 10 inches long. Cut into six equal pieces. Cover dough as you work with one piece at a time. Take one ball and roll into a thin round (about 6-7 inches in diameter). Brush with sesame oil, sprinkle salt and cover with a handful of green onions. Roll the round up like a cigar (think of rolling a carpet) and twist roll into a coil (think cinnamon roll). Brush surface of coil with more sesame oil, and using a rolling pin, gently flatten coil to about 5 inches in diameter.  When all the pieces have been prepared, pour vegetable oil into a large, shallow frying pan (about 1/2-inch of oil). Pan-fry two pancakes at a time, cooking about 3 minutes on each side, or until golden brown. Transfer to plate lined with paper towels, sprinkle with more salt.  To serve, cut into quarters.  These pancakes are moist and chewy. Totally different from your normal breakfast hotcakes.

 

 

Yield:

Calories:

Fat:

Fiber:

Easy Parmesan Knots

Easy Parmesan Knots

easy1 tube (12 ounces) refrigerated buttermilk biscuits
¼ cup canola oil
3 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.  In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
Baked Polenta Fries with Spicy Lime Mayo

Baked Polenta Fries with Spicy Lime Mayo

Baked Polenta Fries with Spicy Lime MayoFries:
4 C. whole milk
1 C. water
2 T. unsalted butter
2 1/4 C. cornmeal
1/2 C. grated Parmesan
2 tsp. kosher salt, and more for sprinkling
2 T. olive oil

Chili Lime Mayo:
3 T. mayonnaise
3 dashes Cholulua (or Tobasco)
1 tsp. lime juice
Pinch salt

Spray non-stick cooking spray on a baking sheet (or casserole dish). Bring milk, 1 C. water and butter to boil in heavy large saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook until polenta is very thick and starts to pull away from sides of pan, stirring often, about 8 minutes. Remove from heat. Stir in cheese and salt. Add more salt if you like. Immediately transfer polenta to prepared baking sheet, spreading mixture to a 1-inch thickness. Mine filled up half of the baking sheet. No biggie. Wrap with plastic wrap and refrigerate until cool and firm, about 1 hour. (You can totally do this a day ahead. Just be sure to cover and keep refrigerated.) Cut polenta lengthwise in pan into three-inch-wide rectangles. Cut each rectangle crosswise into 3/4-inch-wide strips. Set polenta strips aside. Preheat oven to 450F. Transfer polenta fries to lined baking sheet. Sprinkle with about a tsp. of kosher salt and some olive oil. Bake for 20 minutes, flipping the fries at the 10 minute mark. Fries, when done, will be slightly golden brown at the edges. Meanwhile, mix together the mayo, hot sauce, lime juice and pinch of salt.

Autumn’s Rustic Herb Bread

Autumn’s Rustic Herb Bread

2 packages active dry yeast(package)

1/4 C. warm water

1/4 C. honey

1 1/2 C. Whole Milk (scalded)

3 tsp. sea salt

7 C. all-purpose flour (or sifted spelt)

1/2 tsp. ground sage

3/4 tsp. thyme leaf (crumbled)

3/4 tsp. marjoram (crumbled)

1 tsp. basil (dried)

1 tsp. dried parsley (crumbled)

1/2 C. Unsalted Cultured Butter (melted)

 

Soften yeast in warm (not hot) water, along with 1 T. of honey. Scald milk and remove from heat, then melt the butter in it. Add milk, butter, the remaining honey, salt, eggs, and 2 C. of the flour to the yeast mixture. Mix well and cover. Let rise in a warm place until bubbly (about 1 hour).  Crumb le and combine the herbs and add to the mixture. Stir in the rest of the flour to make stiff dough. Knead on floured board until satiny and elastic. Place in greased bowl, cover, and return to the warm place to rise until doubled in bulk (about 1 hour).  Punch dough down, let rest for 10 minutes and then shape into 2 loaves. Place in greased 9″x 5″x 3″loaf pans. Let rise until doubled in bulk (about 1-1 1/2 hours). Bake in 375° oven for 50 minutes or until done. Remove and cool on racks. Keep out the reach of children until cool to the touch.

 

Yield:

Calories:

Fat:

Fiber:

ABM Cheese ‘n Onion Bread

ABM Cheese ‘n Onion Bread

1 1/4 C. Milk

2 T. Butter

1 T. Sugar

1 tsp. Salt

1/2 tsp. Garlic powder

1/8 tsp. Paprika

3 1/2 C. Bread flour

1 pkg. Yeast

1 C. Cheddar cheese, shredded

1/3 C. Red onion, minced

 

Measure ingredients into baking pan according to order recommended by your machine.  Select sweet bread setting.

Crispy Sauteed Potatoes

Crispy Sauteed Potatoes

1 lb. sm. round red-skinned potatoes

1 T. goose fat (or clarified  butter)

1 plump fresh garlic clove, minced

Sea salt to taste

 

Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. This will eliminate some of the starch and prevent the potatoes from sticking to the pan.  Set aside.  In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Preston Bentley’s Cheese Straws

Preston Bentley’s Cheese Straws

1 C. sifted all-purpose flour

1/2 tsp. salt

1/4 tsp. dry mustard

1/2 tsp. cayenne pepper (or more if you like spicy food)

1/3 C. butter, melted

1 C. shredded sharp cheddar cheese

1 1/2 T. ice water, or, as needed

Celery seeds to sprinkle over top of cheese straws

cheese straws

Pre-heat oven to 350F°. In a medium bowl, sift flour with salt, dry mustard and cayenne pepper. With pastry blender, cut in butter and cheese until mixture resembles coarse crumbs. Add water and stir to blend. Shape into ball. On lightly floured surface, roll out 1/8″ thick wide. Cut into strips about 3″ long and 1/2″ wide with pastry wheel. Sprinkle with celery seeds. Transfer to ungreased baking sheet and bake about 10 to 12 minutes, or until crisp.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Pasta Salad with Shrimp and Avocado

Pasta Salad with Shrimp and Avocado

7 oz. Pasta Shapes

1 Ripe Avocado, chopped into ½” Cubes (you can sub tomato if your kids dislike avocado)

1 ¼ C. small, peeled, cooked Shrimp (salad shrimp)

1 Head Boston Lettuce, cut into ½” pices

1 T. snipped Fresh Chives

 

2 T. Catsup

1 tsp. Soy Sauce

Few Drops Tobasco

½ tsp. Worcestershire

1/3 C. Heavy Cream

¼ C. Mayonnaise

Squeeze Lemon Juice

 

Cook Pasta according to package directions.  Mix cooked pasta with avocado, shrimp, lettuce and chives.  Mix remaining ingredients and toss with salad.  Sprinkle with Paprika if desired.

 

From Lunch Boxes and Snacks

 

 

Yield:

Calories:

Fat:

Fiber:

Zesty Cheese Bread

Zesty Cheese Bread

1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust

1 (4.5-oz.) can Chopped Green Chiles, well drained

2 oz. (1/2 C.) shredded sharp Cheddar cheese

2 oz. (1/2 C.) shredded hot pepper Monterey Jack cheese

1/4 tsp. garlic powder

 

Move oven rack to highest position. Heat oven to 375 F. Spray cookie sheet with nonstick cooking spray. Do not unroll dough. Place dough on sprayed cookie sheet. Starting at center, press out dough with hands to 14×5-inch rectangle. Sprinkle chiles and cheeses over dough to within 1/2 inch of long sides. Bring long sides up over cheese; pinch to seal. Pinch ends to seal. Sprinkle with garlic powder. Bake at 375 F. on highest oven rack for 15 to 20 minutes or until golden brown.  Cool 15 minutes. Cut into slices. Serve warm.

Lentil and Roast Butternut Squash Salad

Lentil and Roast Butternut Squash Salad

1 small butternut squash

1 medium yellow onion

4 cloves of garlic

2 – 3 T. fresh parsley, finely minced and set aside; reserve the parsely stems

Juice and zest of 1/2 a lemon

1 1/4 C. de Puy lentils, rinsed and picked over

1 tsp. extra virgin olive oil

Salt and pepper

 

Preheat the oven to 375 degrees F. Peel and cut the butternut into 1″ cubes, then halve the onion and cut into large-ish wedges. Coat everything with the olive oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, about thirty minutes.  While that’s roasting, put the rest of the onion, garlic, and reserved parsley stems in a pot of water and bring it to a lively simmer. After it’s simmer for ten minutes fish out all the vegetable matter and salt the broth, then add the lentils and cook until done. Toss the roasted vegetables and the lentils together in a large bowl with the lemon juice and zest, as well as more salt and pepper if needed. Eat warm or cold.

 

 

Yield:

Calories:

Fat:

Fiber:

 

No Knead Breadsticks

No Knead Breadsticks

1 package active dry yeast

1 1/3 C. warm water, (105 – 115 degrees F.)

3 T. vegetable oil

1 T. honey

1 tsp. salt

2 C. all-purpose flour

1 C. whole wheat flour + 1tsp. salt

1 egg white, slightly beaten

 

Dissolve yeast in warm water in large bowl.  Stir in oil, honey, 1tsp. salt and 1 C. of the flour.  Beat until smooth.  Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees F.  Stir down dough by beating about 25 strokes.  Turn dough onto well-floured surface; divide into 24 equal parts.  Roll and shape each part into rope about 9 inches long.  Place on greased cookie sheet.  Brush with egg white; sprinkle with coarse salt.  Bake until crust is deep golden brown and crisp, about 15 minutes.  Immediately remove from cookie sheet.  Store loosely covered.

Whole Wheat Breadsticks: Substitute Gold Medal whole wheat flour for the all-purpose flour.  Or substitute 1 C. whole wheat flour for 1 C. of the all-purpose flour; stir in with the 1 tsp. salt. Soft Pretzels: Divide dough into 12 equal parts.  Roll each part into rope about 18 inches long; twist into pretzel shape.  Continue as directed.  Makes 12 pretzels.

 

August Salad

August Salad

1 can red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1/4 C. chopped parsley

4 green onions, thinly sliced

1/4 C. chopped sweet onion

1 bell pepper, any color or combination of colors

1/4 C. lemon juice

1/4 C. extra virgin olive oil

Salt, pepper, granulated garlic or garlic powder

2 C. shredded cabbage or cole slaw mix

2 oz. feta cheese, crumbled

Whole Romaine leaves and baby spinach leaves

Tomatoes, quartered

 

Combine in a bowl, kidney beans, black beans, parsley, green onions, sweet onions, pepper, lemon juice and oil and toss well. Season with salt, pepper, and garlic. Add the cabbage, toss well, and sprinkle with feta cheese.  Line salad plates with whole romaine leaves and baby spinach. Place a quartered small tomato off center, spoon salad into center of tomato, trailing a little onto the leaves, and serve with a fresh crusty bread loaf.

 

Yield:

Calories:

Fat:

Fiber:

Fettuccini Alfredo

Fettuccini Alfredo

Fettuccini3 T. Light Cream

1/3 C. Parmesan Cheese

1 T. Butter

Coarsely Cracked Pepper

Nutmeg

Fettuccini Noodles

 

Let cream come to room temperature. Cook noodles and drain well. Return to warm pan. Add cream, parmesan cheese, and butter. Toss gently until well-coated. Sprinkle with pepper and nutmeg, serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Gnudi

Gnudi

We’ve recently been experimenting with variations on the gnudi from Spotted Pig restaurant in New York City. Their version is light, pillowy, unctuous, and seemingly weightless, despite being loaded with fat and sauced with about a 1⁄4 cup of sagey brown butter. This stuff is by no means healthy, but kids adore it, and it’s far better than feeding them Big Macs and the like.

 

15 ounces ricotta, drained

1 large egg, beaten

3⁄4 cup flour

Salt

Freshly ground black pepper

A few gratings nutmeg

1⁄2 stick butter

12 or so sage leaves

1⁄4 cup grated Parmesan or pecorino cheese

 

In a large bowl mix together the ricotta, egg, flour, salt, pepper, and nutmeg until just combined. Using a tablespoon, scoop up a good measure of the mixture and roll into a sphere, much like making a little ricotta snowball roughly 1 1⁄2 inches in diameter. Place on a floured surface. Repeat until you have a whole mess of little gnudi, made in as uniform a size and shape as possible. At this point you should refrigerate the gnudi for at least a half hour before proceeding. You can also freeze them for future use. Bring a pot of salted water to a gentle boil, add the gnudi, and cook until they float to the surface. While the gnudi are gently boiling, melt the butter in a saucepan until it has foamed, the foam has subsided, and the butter starts to turn a honeyed sort of brown. Add the sage leaves and cook, stirring a bit, until super fragrant and a bit crisp. Once the gnudi is cooked, divide it among bowls and then top with the browned sage butter, with the crispy sage as a garnish. Top with a serious grating of Parmesan. Serve immediately to deafening applause from children of all ages.

 

Yield:

Calories:

Fat:

Fiber:

Savory Garden Potato Salad

Savory Garden Potato Salad

6 medium potatoes (about 2 lbs)

2 stalks celery, finely chopped

2 stalks scallion, finely chopped

1/4 C. red bell pepper, coarsely chopped

1/4 C. green bell pepper, coarsely chopped

1 T. onion, finely chopped

1 egg hard boiled, chopped

6 T. mayonnaise, light

1 tsp. mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. dill weed, dried

 

Wash potatoes, cut in half, and place them in cold water in a saucepan. Cook covered over medium heat for 25 to 30 minutes or until tender. Drain and dice potatoes when cool. Add vegetables and egg to potatoes and toss. Blend together mayonnaise, mustard, salt, pepper, and dill weed. Pour dressing over potato mixture and stir gently to coat evenly. Chill for at least 1 hour before serving.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Navy Beans Les Tarragon

Navy Beans Les Tarragon

1 T. Olive oil
1 C. Onion; diced
1 C. Domestic mushrooms; quartered
1 C. Scallions; thinly sliced
1 C. Leeks; thinly sliced
1 tsp. Dried leaf tarragon

15 oz Canned navy or great northern beans; drained

1/2 C. White wine

1/2 C. Soymilk powder

2 tsp. Dark miso

1/2 T. Lemon juice

Red bell pepper; diced, for garnish

Scallions; sliced, for garnish

In a large nonstick skillet, heat oil. Add onion, mushrooms, scallions, leeks and tarragon; sauté until onions are transparent, about 5 minutes. Stir in beans; reduce heat to medium-low. In a bowl, whisk together wine, soymilk powder, miso and lemon juice. Add to skillet; simmer gently 5 minutes. Garnish with scallions and bell pepper if desired.

 

BBQ Black Beans with Kale

BBQ Black Beans with Kale

bbqbeans2 tsp. extra virgin olive oil

1 lb. kale, stems discarded, leaves rinsed and coarsely chopped

4 cloves garlic, minced

Salt and pepper to taste

1 large yellow bell pepper, chopped

2 tsp. ancho chile powder

2 cans black beans, rinsed and drained

3/4 C. barbecue sauce

1 shot (1 1/2 oz.) rum

 

In a large skillet, heat 1 tsp. oil over medium heat. Add kale (in batches if necessary), salt, pepper, and garlic. Cook until wilted, a few minutes. Pour into a bowl and set aside. Heat remaining tsp. olive oil in the skillet over medium heat. Sauté bell pepper with ancho chile powder for about 4 minutes, until the pepper softens. Add beans, barbecue sauce, and rum. Turn to low heat and cook gently for 15 minutes. Stir in kale. Serve over baked potato or rice

 

Yield:

Calories:

Fat:

Fiber:

 

Tortellini Salad

Tortellini Salad

tort1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

 

Cook tortellini according to package directions; drain and rinse with cold water and drain again.  Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.

Croquettes with Serrano Ham and Manchego

Croquettes with Serrano Ham and Manchego

croq2 T. unsalted butter

2 T. olive oil

1/4 C. finely chopped onion

Coarse salt and freshly ground pepper

7 T. all-purpose flour, plus more for shaping

3/4 C. whole milk

6 T. finely chopped serrano ham

1/3 C. grated plus 1/4 C. Manchego cheese, (about 1 3/4 oz. s)

3 large eggs

1 1/2 C. fresh breadcrumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

 

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 C. cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 C. cheese in another shallow dish. Scoop T. of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

 

Yield:

Calories:

Fat:

Fiber:

 

Sausage & Cheese Bread

Sausage & Cheese Bread

Sausage Bread1wm1 lb. pork sausage

1/4 cup chopped onion

1/4 cup Parmesan cheese

1/2 cup grated cheddar cheese

1 egg

1/2 teaspoon Texas Pete hot sauce

1 1/2 teaspoon salt

Dash of red pepper flakes

2 cups baking mix – Bisquick

2/3 cup milk

1/4 cup mayonnaise

Preheat oven to 350 degrees.  Coat a 9×5 inch loaf pan with cooking spray. Crumble sausage into a large skillet and cook along with onion until brown. Drain on paper towels and cool. In a large bowl, combine egg, cheeses, hot sauce, salt and pepper.  Mix well. Add baking mix, milk,  and mayonnaise.  Stir. To the mixture, add sausage & onions.  Mix until just blended. Pour into loaf pan and bake for 45 to 50 minutes. Let rest in pan for 10 minutes.  Turn out to plate to serve.

Spicy Sausage and Cheese Bread

Spicy Sausage and Cheese Bread

1/2 lb. Ground andouille, kielbasa, or Italian sausage
1 C. Minced yellow onions
1 T. Minced jalapeño
1 Envelope (1/4-ounce) dry yeast
2 T. Sugar
2 T. plus 1 tsp. Vegetable oil
2 cups warm water (about 110 degrees F)
6 C. bleached all-purpose flour

1/4 C. Yellow cornmeal
2 tsp. Salt

1/2 lb. White cheddar cheese, grated

 

Preheat the oven to 400 degrees F. Brown the sausage in a skillet over medium heat. Add the onions and jalapeños. Continue to cook for 3 minutes. Remove from the heat and drain on a paper-lined plate. Set aside and cool to room temperature. Combine the yeast, sugar, and 2 tablespoons of the oil in the bowl of an electric mixer fitted with a dough hook. Add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and will have to be replaced. In a separate large mixing bowl, combine the flour, 1/2 cup plus 2 tablespoons of the cornmeal, salt, sausage mixture, and cheese. Add this mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the down with the remaining teaspoon vegetable oil. Retun the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Remove the dough from the bowl and turn it onto a lightly floured surface. Using your hands, gently roll and form it into a narrow loaf about 24 inches long. Cut the dough into 18 equal pieces (each about 2 1/2 ounces). With the palm of your hand, roll the portions on a lightly floured surface to form small round rolls. Line a baking sheet with parchment paper and sprinkle it with the remaining 2 tablespoons cornmeal. Place the rolls about 1-inch apart on the paper. Cover the rolls with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. Using a sharp knife, make a small X on top of each roll. Bake until golden brown, about 20 minutes. Remove from the oven and serve warm.

 

Frijoles Refritos

Frijoles Refritos

3 T. Crisco

½ C. chopped Onion

4 C. Beans a la Charro with cooking liquid

 

Heat shortening in a heavy bottomed pan until almost smoking.  Add onions and sauté until clear, about 3 minutes.  Add beans to pan and mash until about 2/3 of the beans are mashed, and the other 1/3 is still whole.

 

 

From Chevy’s Tex Mex Cookbook

Oodles of Noodles Pasta Salad

Oodles of Noodles Pasta Salad

1 bag (12 oz) rainbow rotelle pasta

1 cup cubed ham

1 1/2 cups cubed cheese (or grated)

3 cups assorted raw vegetables such as:

Broccoli

Cucumber

Green or yellow onion

Zucchini squash

Green, yellow or red peppers

Bottled Salad dressing

 

Cook pasta according to package directions. Cut ham and cheese into small cubes. Wash vegetables and chop them into small pieces. Mix all ingredients with your favorite salad dressing. Italian works great! Variation: you can substitute other favorite pasta such as macaroni, tortellini, shells, etc. tot tip: Keep the ingredients separate and let your child pick what he wants and choose whether or not he wants dressing on his

 

Yield:

Calories:

Fat:

Fiber:

Mexican Red Rice

Mexican Red Rice

This makes fluffy, restaurant style red rice.  Serve it with, in, on or under just about anything Mexican.

 

6 Beefsteak or Plum Tomatoes

1 T. chopped Cilantro

2 C. Water

1 tsp. chopped Garlic

2 tsp. Chipotle Puree

2 tsp. Salt

1/3 C. Canola Oil

2 C. Long Grain White Rice

½ C. chopped Yellow Onion

 

In heavy skillet over medium high heat, place tomatoes and char until skins split and they become aromatic.  Transfer to blender and puree.  Stir in cilantro and set aside.  In large saucepan, combine water, pureed tomatoes, garlic Chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan over high heat until just before the oil begins to smoke.  Add rice and onion and sauté until ¾ of the grains are bright white or slightly brown, 7 to 10 minutes.  Add tomato mixture (do not drain oil) from the other saucepan and simmer for 15 minutes.  Remove from heat, cover, and let stand for 20 to 30 minutes, stirring every 10 minutes and tasting to see if rice is done.  When rice is cooked through, fluff with fork and keep warm until ready to serve.

 

From Chevy’s Tex Mex Cookbook

Big Flavor Black Beans

Big Flavor Black Beans

2 C. dried Black Beans

3 qt. Water

¾ C. Yellow Onion (cut into 3/8” cubes)

1 T. chopped Garlic

1 T. ground Cumin

2 tsp. Chile Powder

1 tsp. Chipotle Puree

1/3 C. Catsup

1 tsp. dried Oregano

2 tsp. Salt

 

Soak beans in a stockpot overnight in the water; beans should be covered. The next day, add remaining ingredients, except salt, and bring to a boil and stir.  Lower heat to medium, cover and simmer until the beans are tender, but slightly firm in the center, 1 ½ to 2 hours.  If the liquid evaporates before beans are cooked add more water, ¼ C. at a time.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve, or cool, cover, and refrigerate up to 3 days.

 

To make black bean soup, thin with a little water or stock and stir in some pico de gallo or spicy salsa.

 

 

From Chevy’s Tex Mex Cookbook

Beans a la Charra

Beans a la Charra

 

  • 3 C. dried Pinto Beans
  • 3 qt. Water
  • 6 slices uncooked Bacon, coarsely chopped
  • ½ C. diced Onion
  • 1 T. chopped Garlic
  • ½ Jalapeno, stemmed, seeded and chopped
  • 1 T. Chile Powder
  • 2 tsp. Ground Cumin
  • 1 T. salt

 

In stockpot, soak beans overnight in the water (should be covered).  The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.  Add onion, garlic and jalapeno and cook for 5 minutes.  Stir in chile powder and cumin and cook a minute more.  Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits.  Add beans and remaining water and bring to a rapid boil.  Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.  When cooked through, add salt and cook 1-2 more minutes.  Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.

 

You can serve these beans as a soup by pureeing some of the beans and stirring them back in.

 

From Chevy’s Tex Mex Cookbook

Indian Spiced Cauliflower and Potatoes

Indian Spiced Cauliflower and Potatoes

indian1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets

1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

 

Accompaniment: lemon wedges

 

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.  Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.  While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes. Makes 4 side-dish servings.

Cheesy Roasted Red Pepper Bread

Cheesy Roasted Red Pepper Bread

1 loaf French Bread

1 C. Shredded Mozzarella Cheese

1/2 C. Mayonnaise

1/4 C. Finely Chopped Roasted Red Peppers

1 T. Fresh Cilantro, chopped

1/2 tsp. Ground Cumin

1 sm. Onion, finely chopped

 

Heat oven to 400 degrees.  Cut bread loaf horizontally into 3 layers.  Mix remaining ingredients.  Spread half the cheese mixture over bottom layer. Top with the middle layer of bread.  Spread with remaining cheese mixture.  Top with last layer of bread, press firmly.  Wrap securely in heavy duty aluminum foil.  Bake 15-20 minutes or until hot.

 

Cheesy Potato Fans

Cheesy Potato Fans

Peel or leave the skins on medium size baking potatoes. Slice them into about one-quarter inch thick slices, without going all the way through. Put a thin slice of onion and a small piece of cheese between the potato slices, give a brushing with some melted butter and sprinkle with salt and pepper. Wrap tightly in foil and place on the grill about an hour and a half before serving time. When the potato feels soft through the foil, it’s done.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Chevy’s Famous Flour Tortillas

Chevy’s Famous Flour Tortillas

6 C. All-Purpose Flour

1 tsp. Baking Powder

½ tsp. Salt

½ C. Crisco, cut into small pieces

2 ½ C. Warm Water

 

Place flour in the bowl of a mixer and add baking powder and salt, stirring to mix.  Add shortening.  Turn mixer on low and slowly pour in the water.  Mix on low about 30 seconds, or until well blended.  Scrape the dough out of the bowl onto a floured surface.  Divide into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes.  Divide each half into 8 pieces.  Lightly flour your work surface.  With a rolling pin, roll each ball into an 8 inch round.  Rotating the dough while you roll will help it spread out into a nice circle.  Stack the rounds on a baking sheet with plastic wrap between each tortilla.  Let the tortillas rest for 10 minutes.  Heat griddle (375) or cast iron skillet over medium heat and lightly coat with vegetable oil cooking spray.  Cook tortillas on each side for 1 minute, or until light brown spots begin to appear on the surface.

 

 

From Chevy’s Tex Mex Cookbook

 

 

Yield:

Calories:

Fat:

Fiber:

Cheesy Popovers

Cheesy Popovers

2 Eggs, beaten

1 C. Milk

3/4 tsp. Salt

1/2 tsp. Thyme, crushed

1/4 tsp. Sage, crushed

1/2 tsp. Basil, crushed

1 C. Unbleached flour

1/2 C. Grated cheddar cheese

 

Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately.

 

Bacon & Garlic Grits

Bacon & Garlic Grits

2 strips smoked bacon, small dice

3 clove garlic, minced

2 C. milk

2 C. heavy cream

1/4 C. whole butter

1 C. grits

Salt and pepper

 

Render bacon in saucepot until crispy. Add garlic to pot and sauté for 20 to 30 seconds.   Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette

About 5 thick slices day-old country-style bread, cut into 3/4-inch cubes (about 7 C.)

3 large ripe tomatoes, cut into chunks

For the Vinaigrette:

7 T. extra-virgin olive oil

4 tsp. finely chopped garlic

1/2 teaspon Spanish or Hungarian sweet paprika

2 T. aged sherry vinegar (or red-wine vinegar)

1 T. fresh lemon juice

1 1/2 pounds large shrimp in the shell or about 42 frozen, cleaned large shrimp, defrosted

salt and freshly ground black pepper

2 tsp. fresh thyme leaves

1 C. loosely packed basil leaves, cut in a chiffonade

 

FOR THE SALAD: Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden brown, 14 to 18 minutes. Remove them from the oven. When cool, combine the bread with the tomatoes in a large bowl. Set aside.  FOR THE VINAIGRETTE: Set a small, heavy skillet over low heat with 6 T. of the olive oil and the chopped garlic. Cook, stirring or shaking the pan frequently, until the garlic turns a pale gold, 6 to 7 minutes. Bear in mind that the garlic will continue to cook from the retained heat of the pan. Remove the pan from the heat, stir in the paprika, vinegar, and lemon juice. Season well with salt and pepper. Pour half of the mixture (about 1/4 C.) over the bread and tomatoes. Stir well to combine and set the remaining vinaigrette aside.  FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a large skillet over high heat with the remaining 1 T. of olive oil. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring occasionally, until they’re just cooked through and opaque, 3 to 4 minutes; cut one in half to check. Remove the pan from the heat. Add the remaining garlic vinaigrette to the pan, stir with the shrimp, taste, and adjust seasonings, if necessary.   TO SERVE: Add the shrimp, thyme leaves, and basil to the bread and tomatoes. Toss and serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Cheddar-Bacon-Ranch Pull Apart Bread

Cheddar-Bacon-Ranch Pull Apart Bread

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

cheddar bacon ranch pulls

Mango Chutney and Cheese Crostini

Mango Chutney and Cheese Crostini

crostini1 French Baguette cut 1/2 inch slices

2 Tbsp Olive Oil

Cheese of your choice like Blue Cheese, Brie, Gouda

1 jar Patak’s Mango Chutney

A few sprigs of Herb of your choice
Preheat oven to 400F.  Place a parchment paper on a baking sheet.  Brush both sides of the bread with olive oil. Place on the baking sheet.  Bake for 3 minutes. Turn over and bake another 3 minutes.   Top each slice of bread with cheese and Chutney. Decorate with herbs.
Quinoa and Black Beans

Quinoa and Black Beans

1 teaspoon vegetable oil

1 onion, chopped

3 cloves garlic, peeled and chopped

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

salt and pepper to taste

1 cup frozen corn kernels

2 (15 ounce) cans black beans, rinsed and drained

1/2 cup chopped fresh cilantro

 

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.  Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.  Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

 

 

Yield:

Calories:

Fat:

Fiber: