Chipotle Beef Noodles

Chipotle Beef Noodles

2 T. unsalted butter
1/4 C. all-purpose flour
2 C. homemade or canned low-sodium chicken broth
1 small canned chipotle chile en adobo, seeded and minced, plus 1 T. adobo sauce
1/2 tsp. chile powder
2/3 lb lean ground beef
1 small yellow onion, finely chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper
10oz wide egg noodles
2 C. grated cheddar cheese
1 C. chopped fresh cilantro leaves

Melt 1 T. of the butter in a medium saucepan over medium heat. Stir in the flour using a wooden spoon. Let the paste cook, stirring constantly, until it is pale blond, about 2 minutes. Gradually stir a little of the chicken broth into the flour mixture. Keep adding the broth a little at a time until you have a smooth paste, then whisk in the remaining broth. Add the chipotle chile, the adobo sauce, and the chile powder; bring to a simmer and then reduce the heat to very low and keep warm until the meat mixture is ready. Bring a large pot of water to a boil for the noodles. Melt the remaining butter in a large skillet over medium-high heat. Add the ground beef, onion, garlic, and some salt and pepper. Cook the meat, breaking it up with a wooden spoon as it cooks, until the meat is browned, 5-8 minutes. Pour off some of the fat in the skillet (place a too-small pot cover in the skillet and use it to hold the meat mixture), then add the sauce to the meat and stir together. When the water boils, add a large pinch of salt and the noodles. Cook according to package directions or until they are al dente. Drain the noodles and stir into the meat sauce. Serve in bowls, sprinkled with cheese and cilantro.

Zia’s Flautas

Zia’s Flautas

1 lb. ground Beef

½ C. New Mexican (Anaheim) Green Chilis, chopped

1 Red Bell Pepper, seeded and julienned

1 Yellow Bell Pepper, seeded and julienned

1 Onion, thinly sliced

½ tsp. Salt

¼ tsp. Cumin

12 Corn Tortillas

Vegetable Oil for Frying

1 C. shredded Lettuce

2 C. Salsa

2 C. Grated Cheddar Cheese

1 C. Guacamole

1 C. chopped Tomatoes

 

Brown beef in skillet and drain the excess fat. Add chiles, bell peppers, onions, salt and cumin and cook until onion and bell pepper are soft. Fry tortillas in oil for a few seconds until soft. Remove and drain on paper towels. Place beef mixture in the center of tortillas, roll them up, and secure with toothpicks. Fry the flautas in oil until crisp. Arrange lettuce on plates, top with 2 flautas per plate, and serve with salsa, cheese, guacamole and tomatoes.

 

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Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce

4e20f6c0f455518f4077c46eb9962392f boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 T. peeled and minced fresh ginger
1 T. chopped fresh garlic
1/2 cup smooth natural peanut butter (without added sugar) at room temperature
1/4 cup rice vinegar (not “seasoned” vinegar which has sugar)
2 T. soy sauce
2 T. Splenda or sugar (use Splenda for South Beach Diet)
1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
3 T. homemade chicken stock or canned chicken broth
Fresh ground black pepper to taste
About 2 T. peanut oil (depends on your pan)
1 cup unsweetened lite coconut milk (I use Thai Kitchen Lite Coconut Milk)
4 T. finely chopped cilantro (or more), plus more for garnish if desired

Trim chicken breasts so they are about the same size and remove any visible fat or ragged edges. Put each chicken breast inside plastic bag or between plastic wrap and use a meat mallet to pound to even 1/2 inch thickness. Finely mince the ginger and garlic. In food processor or immersion blender canister combine ginger, garlic, peanut butter, rice vinegar, soy sauce, Splenda or sugar, curry paste, and chicken stock. Taste to see if you want to add more red curry paste. (I didn’t.) Heat the oil in heavy, large frying pan. Season chicken with black pepper, then add chicken to pan and sauté over medium heat about until chicken breasts are nicely browned and cooked through, about 4 minutes on first side, and 2-3 minutes more on second side. (It’s important not to overcook the chicken; it should feel barely firm to the touch when you take it out of the pan.) Remove chicken to plate and cover with foil. Reduce heat to low and add 1 cup coconut milk. (You can freeze the other 3/4 cup coconut milk for another time.) Scrape off browned bits from the bottom of the pan, then stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Add any juices that have accumulated on the pate and cook another minute or two. Turn off heat and mix in chopped cilantro. Serve the sauce immediately over chicken breasts, with additional chopped cilantro for garnish if desired.

Throwdown Winner Shrimp and Grits

Throwdown Winner Shrimp and Grits

BT0606-1_Joe-Barnett-Shrimp-and-Grits_s4x3_jpg_rend_sni12col_landscape

1 1/2 lb. (26-30 count) Wild Georgia Shrimp

2 T. Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)

1 T. paprika

1 T. dried Italian seasoning

Freshly ground black pepper

 

Grits:

2 C. water

2 chicken bouillon cubes (recommended: Knorr)

2 T. butter or margarine

1 C. quick grits (recommended: Quaker)

1 T. tomato paste

3/4 C. heavy whipping cream

3 1/2 oz. extra-sharp Cheddar

 

Sauce:

2 T. butter or margarine

1 T. minced garlic

3 T. all-purpose flour

1 C. seafood/shrimp stock

1/2 C. heavy whipping cream

1 tsp. Worcestershire sauce

1/2 tsp. hot sauce (recommended: Texas Pete)

1 slice sugar-cured country ham

 

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 T. butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks. Now sauté the shrimp. In a large sauté pan, melt 2 T. of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay. The roux is next. With all those wonderful drippings from the shrimp in the sauté pan, add 3 T. of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. And last, a little country ham. Cook 1 center slice of cured country ham in a sauté pan, and cut into cubes. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

 

 

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Sun-Dried-Tomato Chicken Roll-Ups

Sun-Dried-Tomato Chicken Roll-Ups

full_sun-dried-tomato--ricotta-chicken-roll-ups_CLhXo7cAdKyZg2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1 1/2 pounds)
1/2 pound deli-sliced provolone cheese
1/4 cup extra-virgin olive oil

Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil. Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sundried tomatoes. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.

Easy Spinach Lasagna

Easy Spinach Lasagna

best-vegetarian-lasagna-recipe3¼ cups ricotta cheese

1½ cups freshly grated parmesan cheese

20 oz. thawed chopped spinach, drained

4 ½ cups chunky vegetable pasta sauce (your choice)

1 box uncooked lasagna noodles

2 ½ cups grated Gouda or Swiss cheese (slices may be used)

â…› tsp. salt

â…› tsp. pepper

 

Prepare a 13 x 9 x 2 lasagna pan by spraying lightly with olive oil. Set the pan aside until ready to use. Gently blend the ricotta and parmesan cheeses together, adding salt and pepper. Now spread 1 cup of pasta sauce in the lasagna pan. Place 3 lasagna noodles on top of the sauce. Spread 1¼ cups of ricotta mixture on top of noodles in a light layer. Add about ⅓ of the spinach mixture on top of the ricotta mixture in spoonfuls. Repeat the layers ending with 3 lasagna noodles and the remaining sauce. Preheat the oven to 350 degrees Fahrenheit. Using aluminum foil cover the lasagna and bake for about 30 minutes. Remove the foil and sprinkle the grated Gouda or Swiss cheese on top. (If using slices, lay slices on top of lasagna to cover). Bake uncovered for an additional 15 minutes. Cheese should be golden brown.

 

 

Pasta e Fagioli with Sausage Dumplings

Pasta e Fagioli with Sausage Dumplings

2 tablespoons EVOO 3042PastaSausage6_320_final
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes. Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble. While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine. When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions. Serve the soup with some crusty bread alongside and more grated Parm at the table.

Greek Inspired Shrimp Orzo

Greek Inspired Shrimp Orzo

IMG_8664_JPG110 teaspoons extra virgin olive oil
6 cloves garlic, minced
1 medium white onion, chopped
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1/8 teaspoon crushed red pepper flakes
1 pint cherry tomatoes
2 teaspoons chopped fresh oregano
3/4 pound dry orzo pasta
2 cups chicken stock
1 cup dry white wine (Sauvignon Blanc, Chardonnay – your choice!)
1 pound raw uncooked shrimp, peeled and deveined
Pinch ground red pepper (cayenne)
1/3 cup feta cheese crumbles
Preheat your oven to 400 degrees Fahrenheit. Place a Dutch oven on the stove over medium heat. Add 6 teaspoons of EVOO and all of the garlic to the pot. Let the garlic cook for one minute. Add all of the chopped onions and let cook for two minutes. Season the onions with 1/4 teaspoon sea salt, 1/4 teaspoon fresh cracked black pepper (heretofore referred to as FCBP), and 1/8 teaspoon crushed red pepper flakes. Stir to incorporate that into the onions. After the onions have cooked for five minutes total and they have become slightly softened, add in the whole grape tomatoes. Sprinkle them with 1/4 teaspoon sea salt and 1/4 teaspoon FCBP. Turn the heat up to high and let them cook for five minutes, stirring occasionally. Once the tomatoes have started to soften, stir in 1 teaspoon of the chopped fresh oregano. Reduce the heat to medium and add in the orzo. Stir it into the veggies. Next, pour in the chicken stock and wine. Add 1/2 teaspoon of oregano and stir. Bring this just to a simmer, stirring regularly to make sure that none of the pasta sticks to the bottom of the pot. Once this concoction is simmering, remove it from the heat and place the lid on the pot. Place the pot in the oven on the top rack. Cook for ten minutes. While the orzo is cooking, prepare the shrimp. Place them in a mixing bowl. Drizzle with EVOO and sprinkle in 1/2 teaspoon salt, 1/2 teaspoon FCBP, and a pinch of cayenne. Toss to coat them in these ingredients. Once the orzo has been cooking for ten minutes, take the pot out of the oven and remove the lid. Set your oven to broil on high. Use a fork to search through the pasta for the cherry tomatoes. Use the tines to pop the tomatoes and then squish them so that the juices spill out into the pasta. Stir in the feta crumbles and then make sure the pasta is somewhat smoothed out on top. Dump the shrimp on the top of the pasta. Arrange them in a single layer. Place the pot back in the oven to broil the shrimp. This will take anywhere from five to ten minutes, depending on the strength of your broiler. Just check on them periodically and remove the pot when the shrimp have curled and turned pink. To serve, scoop large spoonfuls of the pasta and shrimp out of the Dutch oven onto your dinner plates. Serve hot and enjoy!

Coq au Reisling

Coq au Reisling

83f17620fb18788d47de0068232616e94 T. butter
Splash of olive oil
2 onions, finely chopped
4-5 oz. bacon/pancetta, sliced into thin strips
4 garlic cloves, thinly sliced
8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
8-9oz portabellini mushrooms, sliced
2 C. Riesling (or dry white wine of your choice)
1 C. cream
Salt & pepper to taste
Handful chopped parsley

Melt the butter and oil together in a large pan. Brown the chicken pieces all over and remove from the pan. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered its fat. Add the garlic and allow to sauté for another 30 seconds before removing the mixture from the pan (leaving the fat behind). Add the mushrooms and allow to fry for 5 minutes. Add the onion and bacon mixture along with the browned chicken back to the pan. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes. Add the chopped parsley and season to taste. Serve with rice, pasta or crusty bread.

Bacon Double Cheeseburger Loaf

Bacon Double Cheeseburger Loaf

4 slices bacon

1 1/2 lb. lean ground chuck or ground round

1 C. firm fresh white bread crumbs

1 C. coarsely shredded sharp Cheddar cheese (4 oz. s)

1 large sweet onion, such as Vidalia, chopped

2 T. mayonnaise

2 T. India or other sweet pickle relish

2 tsp. dry mustard

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1 egg

1/4 C. ketchup

 

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 C. of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

 

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Creamy Wild Rice Soup

Creamy Wild Rice Soup

1 ounce dried mushrooms, any variety
6 cups chicken broth
3 tablespoons extra-virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons chopped fresh sage
Salt and pepper
One 6-ounce box long-grain and wild rice mix
3/4 pound white mushrooms, sliced
1 skinless, boneless chicken breast (about 4 ounces)
1/2 cup heavy cream

Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.2. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute; season with salt and pepper. Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

Fried Lasagna Bites

Fried Lasagna Bites

1lasagne bites4 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Avocado, Orange, & Spinach Salad

Avocado, Orange, & Spinach Salad

1 lb. Spinach

1/2 lb. Mushrooms, sliced

1/2 medium Red Onion, thinly sliced

1 avocado, peeled, pit removed, and sliced, to serve

1 can (11 ounces) mandarin oranges, drained, to serve

1/4 C. Olive oil

2 T. Cider vinegar

1 T. Sugar

1 T. Lemon & Pepper Seasoning

 

Remove tough stems from spinach and wash thoroughly to remove sand. Dry with paper towels or in salad spinner. Tear spinach into pieces and place in large salad bowl with mushrooms and onion. Place dressing ingredients in 1-C. glass measure and beat with fork until well combined. When ready to serve, pour dressing over spinach mixture and toss to coat. Garnish with avocado slices and mandarin oranges.

 

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Melopita Honey Cake

Melopita Honey Cake

2 eggs
3 ½ T. Sugar
2 tablespoons all-purpose flour
4 ½ T. Honey
1 tablespoon lemon juice
1 tablespoon brandy
1 lb. 2 oz. soft mizithra or ricotta cheese (try half ricotta and ½ mascarpone)
1 tablespoon sugar, extra
1 heaped teaspoon ground cinnamon

Preheat the oven to 350 degrees F (180 C, gas 4). Butter and flour a 10 inch ovenproof round ceramic dish. Put the eggs and sugar into a bowl and beat using electric beaters until voluminous, creamy and thick. Beat in the flour. Add the honey, lemon juice and brandy, and tip in the mizithra. Whisk well until its thick, creamy and ribbony. Scrape into the baking dish and rock it to distribute evenly. Bake until a bit golden, about 30 minutes. Scatter the extra sugar and sieve the cinnamon over. Serve at room temperature or cover and refrigerate as it is also good cold.

Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten

 

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.

 

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Strawberry, Melon & Avocado Salad

Strawberry, Melon & Avocado Salad

18eda511ae6c41aa827041c49db0d70dc/4 cup honey
2 tablespoons sherry vinegar, or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted

Whisk honey, vinegar, mint, pepper and salt in a small bowl. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Steak, Mushroom & Poblano Tacos

Steak, Mushroom & Poblano Tacos

Steak-Mushroom-and-Poblano-Tacos-4Steak Marinades:

1/4 cup olive oil

4 cloves garlic, minced

3 Tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon coarsely-ground black pepper

 

Steak, Mushroom & Poblano Tacos:

2 Tablespoons olive oil

1.5 pounds flank steak

2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips

1 medium white or yellow onion, thinly sliced

8 ounces baby portobello mushrooms, sliced or quartered

3 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

For serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco

 

To Marinate the Steak: Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.

 

To Make the Tacos: When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature. Heat your sauté pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal. While your steak is resting, add the oil to the sauté pan and reduce heat to medium-high. Add the onions and poblano peppers, and sauté for 5 minutes until the onions are soft. Add the mushrooms and continue sautéing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and sauté 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside. Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat. Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.

 

Pear Pancakes

Pear Pancakes

pancakes1 16oz. can of pears (halves or pieces or slices)

1 and 1/4 C. all-purpose flour

2 T. sugar

2 t. baking powder

3/4 t. salt

1 and 1/3 C. milk or buttermilk (your preference)

1 egg — slightly beaten

3 T. vegetable oil or canola oil

Butter

Extra oil for skillet

 

Drain pears well, and dice into small pieces, set aside. In large bowl, mix flour, sugar, baking powder, and salt. Add milk, egg and 3 T. oil. Stir JUST UNTIL FLOUR IS MOISTENED (important, or your pancakes will be rubbery). Gently fold in diced pears. Heat griddle or skillet over medium heat, until drop of water sizzles; brush lightly with oil. Using 1/4 C. size to 1/2 C. size measuring C., pour by C. onto hot skillet, a few at a time. Cook until tops are bubbly and bubbles burst, taking care not to burn them ( if necessary, adjust the heat so that cakes are just golden brown by the time the bubbles form and burst. With spatula, turn and cook until undersides are golden. Remove to plate. Repeat until all batter is used up. Serve warm and buttered with maple or pecan syrup.

 

 

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Avocado, Hearts of Palm and Red Onion Salad

Avocado, Hearts of Palm and Red Onion Salad

AvocadoHeartsPalmSalad1 small garlic clove

1/4 cup fresh Cilantro

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 cup olive oil

 

14-ounce can hearts of palm, drained, chopped in ¾” pieces

12 oz. jar marinated Artichoke Hearts, drained, chopped in ¾” pieces

4 California firm-ripe avocados, chopped in 3/4” pieces

1 small red onion, sliced thin

4 slices Prosciutto, cut into 1” pieces

8 Black Olives, chopped

Boston lettuce leaves (from about 2 heads)

In bowl, combine palm, artichokes, avocado, red onion, prosciutto and olives. In a blender, purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.   Pour dressing over salad and toss gently with a rubber spatula until combined well. Line salad plates with lettuce leaves and mound salad mixture on top.

Kokkinisto (Reddened)

Kokkinisto (Reddened)

ALL PICS AND REDDENED 14496 tablespoons olive oil
6 (9-ounce) slices beef for stewing (I used a 4lb. chuck roast)
Salt
1 large red onion, chopped
1/2 cup red wine
14 ounce can crushed tomatoes
1 tablespoon tomato paste
1/4 – 1/2 teaspoons ground cinnamon (I used about 1/4 teaspoon)
2 tablespoons chopped Italian parsley
Freshly ground black pepper
3 thyme sprigs

Preheat the oven to 350F. Heat 3 tablespoons of olive oil in a large Dutch oven and fry the beef until deep golden on both sides. Salt each side as it’s done. Remove the beef and set aside. Add the rest of the olive oil (3 tablespoons) and saute the onion until softened. Add the wine and cook until it has almost evaporated. Add the crushed tomatoes and the paste, the cinnamon and parsley, and season with a little salt and black pepper. Bring to a boil and simmer for a few minutes, smoothing out any big bits of tomato with a wooden spoon. Scrape over the beef. Fill the tomato can with water and add this to the pot. Add the thyme, cover with the lid and bake for about 2 hours, turning the meat a couple of times. Add an extra 1/2 cup of water, then bake for 30 minutes more. At the end of this time, the beef should be very tender and the sauce thick and jammy but abundant. If necessary, add a little hot water toward the end. Remove from the oven and serve. Note: I cooked my roast for 2 hours covered and realized that the sauce wasn’t getting as jammy as I’d like it to. I removed the lid and cooked it for at least another hour and the sauce did achieve a jam-like consistency. Next time I might cook the roast uncovered for the entire time and see what happens.

Broiled Miso Cod Fingers

Broiled Miso Cod Fingers

¼ C. White or Yellow Miso Paste

¼ C. Mirin

2 T. Sugar

3 tsp. minced, peeled Fresh Ginger

1 tsp. Dark Asian Sesame Oil

4 5-6oz. skinless Cod Fillets

Vegetable oil or nonstick cooking spray

thinly sliced scallions

 

Place the miso, mirin, sugar, ginger, and sesame oil in a 13 by 9-inch baking pan. Add the cod strips and turn them so they are well coated with the marinade. Cover the baking pan with plastic wrap and refrigerate the cod for at least 2 hours; if you can marinate the cod overnight, all the better. Preheat the broiler. Generously oil a rimmed baking sheet or spray it with nonstick cooking spray. Remove the cod from the marinade, using your fingers to scrape off any excess (it’s a rich marinade; too much will be overpowering to the fish, not to mention to your children). Discard the marinade. Arrange the cod strips on the prepared baking sheet at least ½ inch apart. Broil the cod until cooked through and golden brown, 6 to 10 minutes. Sprinkle the cod with the scallions before serving, if desired.

 

from Mom 100 Cookbook

 

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Kotopoulo Lemonato (Greek Chicken Adobo)

Kotopoulo Lemonato (Greek Chicken Adobo)

202551.1 kg whole chicken, cut into eight pieces
1 clove garlic, peeled and sliced
6 lemon, juice only
¼ c vinegar, white wine
Salt to taste
Black peppercorn, freshly ground to taste
Extra virgin olive oil
½ T.oregano leaves
½ kg potatoes, peeled and wedges
Feta cheese, diced

In a heavy bottom saucepan, arrange chicken halves in a single layer. Place potatoes in between chicken cuts. Fill pan with water until half of the chicken. Add garlic, lemon, vinegar, oregano, salt and pepper. Bring to a boil over medium heat; reduce to a simmer until liquid becomes half. Continue simmering covered until chicken is browned. Top with feta cheese.

Steak with Wine Sauce and Potato Gratin

Steak with Wine Sauce and Potato Gratin

edf_oct06_meat_steak_vertButter, for baking dish

1 1/2 C. heavy cream

5 oz. soft goat cheese, crumbled

1 garlic clove, minced

Coarse salt and ground pepper

1 1/2 lb. baking potatoes, (about 3)

4 flatiron or top blade steaks, (6 to 8 oz. each and 1 inch thick)

1 C. dry white wine

1 T. Dijon mustard

2 T. capers, drained

Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.

 

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Monkey Butter

Monkey Butter

55f5734572378db61d14cbf42f80fc02a medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 T. lemon juice (use bottled for uniform acidity)

Peel and slice bananas, then add all ingredients to a heavy saucepan. Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved. When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes. (or simply store in fridge)

Other fruits can be added, particularly topical fruits such as mango. Also, it is common for the butter to take on a light pink hue when processed. The sample on the right below was not processed, but just stored in the fridge…which I started to do once it became clear that this ambrosia doesn’t hang around long enough to require canning!)

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

Tomato-Basil-Parmesan-Soup-32 tablespoons olive oil

4 stalks celery

4 medium carrots

½ large onion

3 cloves garlic, peeled

1 tablespoon dried basil or 1/4 cup fresh basil, chopped

1 tsp. dried oregano or 1 tablespoon fresh oregano

1 bay leaf

2 (14.5 oz.) cans fire roasted diced tomatoes with juice

4 cups chicken stock

4 tablespoons butter

¼ cup flour

2 cups half and half, heavy cream or milk (or a combination)

1 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. black pepper

Freshly grated Parmesan cheese (optional)

 

Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Heat oil in a 4 qt. soup pot. Add minced vegetables and sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).

 

Beef, Brie & Avocado Sandwich

Beef, Brie & Avocado Sandwich

4 slices bread
6-8 thin slices of roast beef
1/2 avocado, thinly sliced
2 wedges President Wee Brie, or 2 ounces regular brie
3 cloves roasted garlic
sea salt
butter or light butter

Butter one side of each slice of bread. In a small bowl mash together cheese and garlic with a fork. Spread brie on the unbuttered side of two slices of bread. Layer beef on the brie, then add sliced avocado. Top with the other slices of bread, buttered side out. In a medium skillet on medium-high heat, place sandwiches and grill until evenly browned on one side, about two minutes. Then flip and grill another two minutes until brown. Serve.

Turkey Twirl

Turkey Twirl

1 10-inch flour tortilla

1 to 2 T. mayonnaise or ranch salad dressing

3 oz. thinly sliced cooked turkey

2 T. shredded cheddar or 3 oz. thinly sliced cheese

 

Spread mayonnaise or salad dressing on tortilla. Layer turkey and cheese on top of tortilla, and roll up.

 

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Spicy Tropical Shrimp Boats

Spicy Tropical Shrimp Boats

spicytropicalshrimpboats1 cup frozen medium cooked tail-off shrimp, thawed
1/2 cup Trader Joe’s Fire Roasted Papaya Mango Salsa
Salt and pepper
1 fresh Belgian endive leaves separated
2 T. refrigerated Trader Joe’s Cilantro Dressing
Cilantro for garnish

Dice shrimp into cubes. Mix shrimp and salsa. Season with salt and pepper to taste. Spoon shrimp mixture onto endive leaves. Arrange shrimp boats on serving platter and drizzle with dressing. Garnish with cilantro

Onion Puffs

Onion Puffs

1 loaf day-old bread

1 cup mayonnaise

1 1/4 cup chopped onion

3 T. Parmesan cheese

1/2 tsp. Worcestershire sauce

Paprika to taste

Cut bread into desired shape(s). Butter bread and bake in slow oven until toasted. Mix mayonnaise, onion, cheese, Worcestershire sauce and spread on toasted bread. Sprinkle paprika before broiling.

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Bacon and Egg Fried Rice

Bacon and Egg Fried Rice

befr3 C. cooked rice

5 slices bacons – chopped into small pieces

3 large eggs

3 green onions – chopped into 1/4 inch pieces

3 T. soy sauce

3 T. vegetable oil or canola oil or peanut oil

Dash pepper

Salt to taste

 

In large skillet fry pieces of bacon until crisp, drain, set aside. Set bacon on a plate and clean the skillet for reuse. Beat eggs in C. and scramble in a little oil in the skillet. Set scrambled eggs on a plate and clean the skillet for reuse. Heat remaining oil in pan and add cooked rice. Toss rice to coat and add some soy sauce. Add eggs, bacon pieces and pepper. Add salt if desired – but remember… the soy sauce is really salty already. Stir and continue to cook for a couple minutes. Add onions at the end so they don’t overcook.

 

 

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Savory Italian Palmiers

Savory Italian Palmiers

1 Sheet Frozen Puff Pastry
9 Thin Slices Prosciutto, Salami, pastrami and/or capacola
2 cups Shredded Provolone
4 cloves Garlic, minced
2 T. Dried Basil
2 T. Dried Oregano
1 tsp. Crushed Dried Red Pepper Flakes, or to taste
½ tsp. Salt
2 tsp. Black Pepper, or to taste
1 cup Finely Chopped Black (preferably Kalamata) Olives
1 Egg, beaten
½ cup Grated Parmesan Cheese

Preheat oven to 425 degrees. Thaw pastry on counter for 15 minutes, then unfold and layer meat and cheese on top, making sure to cover pastry completely. Sprinkle garlic, basil, oregano, red pepper flakes, salt, pepper and olives over the top evenly. Roll up two opposite sides of pastry until they meet in the middle. Cut into 1/8-inch slices and place on baking sheet, leaving space between them. Brush tops with beaten egg; sprinkle with parmesan cheese. Bake 6 minutes or until golden and puffy. Remove from baking sheet immediately and cool slightly on wire rack.

Hortopita – Greek Greens Pie with Feta Cheese

Hortopita – Greek Greens Pie with Feta Cheese

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7 cups chopped fresh spinach
3 cups chopped chard
1 cup sliced leeks
¾ cup chopped spring onion
¼ cup myronia (wild chervil)
¼ cup kafkalithres (Mediterranean hartwort)
2-3 tablespoons dill
2-3 tablespoons mint
3-4 ounces crumbled feta
1 egg
salt/pepper
½ cup olive oil
6 sheets of phyllo dough
1-2 teaspoons sesame seeds

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half). Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil and sprinkle with sesame seeds. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust. Remove and let it cool. It can be enjoyed warm or at room temperature.

Braised Pork Shanks with Mushroom Dumplings

Braised Pork Shanks with Mushroom Dumplings

Pork Shanks
1/2 pound lard
1 C. all-purpose flour
2 T. kosher salt
2 T. cracked black pepper
1 tsp. smoked paprika
4 pork shanks, 1-1/2 pounds each
1 C. diced onion
1/2 C. diced celery
1/2 C. diced carrots
4 garlic cloves, peeled
1 sprig fresh rosemary
2 sprigs fresh thyme
1/4 C. sherry wine
1/4 C. Marsala wine
2 C. chicken broth
2 C. beef stock
Corn starch slurry, if necessary

Preheat the oven to 350 degrees F. Heat lard in large, heavy casserole dish or Dutch oven over medium-high heat. In large bowl, combine flour, salt, pepper, and paprika; dredge pork shanks, shaking off excess flour. Sear shanks on all sides until evenly browned, about 5 to 7 minutes; remove to platter. Add onions, celery, carrots, garlic, rosemary and thyme to the cooking pot; cook, stirring frequently, until vegetables soften, about 3 to 4 minutes. Add wines; reduce volume by 1/2. Stir in broth and stock; bring to boil and add shanks back to pan. Cover; put in oven; braise until meat is fork-tender and pulling away from bones, about 2 to 2-1/2 hours. Remove shanks and keep warm. Skim excess fat; strain liquid into large mixing bowl, discarding solids. Put strained liquid back into braising pot; bring to simmer over low heat. After cooking dumplings (recipe follows), adjust seasonings. Thicken sauce with cornstarch slurry, if needed.

Mushroom Dumplings

1/4 C. butter
8 ounces assorted mushrooms, diced small
1 C. all-purpose flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 T. cold butter
1/2 C. milk, approximate
1 T. chopped fresh parsley

Heat butter in saucepan over medium heat; add mushrooms and sauté until fully cooked and dry. Allow to cool while making dumplings. In medium-sized bowl, sift together flour, baking powder, sugar and salt; cut in butter until dough is crumbly; stir in enough milk to form soft dough; blend in cooled mushrooms. Drop by large spoonfuls into boiling reserved braising liquid; cover and simmer 10 minutes (do not lift lid). Place 2 or 3 dumplings in large soup-style serving dish. Lean one pork shank on the dumplings; generously ladle with thickened sauce.

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

0cb80e56690be71c6f6ba5f200ea532c1 lb. skirt steak, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
2 tablespoons unsalted butter
1/4 cup light brown sugar
2 large pears, cored and cut into medium-sized chunks
1 tablespoon granulated sugar
3/4 cup chopped pecans
4 ounces crumbled gorgonzola cheese
4 cups baby arugula, washed and patted dry

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup olive oil
Salt and pepper to taste

Heat a large skillet over a medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting. Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate. Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper. Once steak has rested for 10 minutes, slice meat against the grain into 1” strips. Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For the Mustard Vinaigrette: Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.

Tiropita

Tiropita

1 lb. Feta cheese, coarsely shredded
7 oz. Ricotta
â…“ C. whole milk
27 sheets phyllo dough (~9″x10″)
Olive oil

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Preheat oven to 350° F. Grease a 9″ x 13″ baking dish. Mix and mash feta, ricotta, and milk together in a small bowl. Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses. On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil. Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll. Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls. Bake for ~30 minutes or until golden. Cool for just a bit until you’re able to handle. Enjoy warm.

Chickpea Salad

Chickpea Salad

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1 15oz can Chickpeas

1 cup halved Cherry Tomatoes

1/2 large Cucumber, diced

1/2 Poblano Pepper, diced

8 black olives, finely diced

1 Scallion, chopped

2 T. Olive Oil

2 T. Lemon Juice

1 tsp. Lemon Zest

1 tsp. Marjoram, minced

1 tsp. Pepper

I don’t know why the picture is sideways, sorry!  I used marjoram because that is what I had growing on my porch; could be any herb you like, really.  Simply toss all ingredients together.  Tastes better after sitting and mingling a while.

 

Beef Samosas

Beef Samosas

4ae1596e96a857c9e58ab6c31d41d83c2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Mac and Cheese Bombs

Mac and Cheese Bombs

2 cups cooked and prepared macaroni and cheese

1 pound of cooked bacon

1/2 cup flour

1 cup Panko breadcrumbs

4 ounces evenly-cubed Velveeta cheese

Oil for frying

 macbombs

Gather all of your ingredients. In a food processor (or by hand), crumble the bacon into a bread crumb consistency. In a medium bowl, combine the prepared macaroni and cheese, flour and crumbled bacon until blended. Then, add the Panko to a shallow bowl and set aside. Take approximately 1 tablespoon of the mac and cheese mixture, roll into a ball and add 1 Velveeta cube to the center. Make sure it’s sealed up tightly and coat it in the Panko. Place them into the freezer while the oil heats up to 350-360 degrees F. Fry the mac and cheese bombs one at a time until golden on all sides. Take them out of the deep fryer, and let them cool enough to eat. Serve them on a platter while still hot and melty.

Olive Bread (Eliopsomo)

Olive Bread (Eliopsomo)

olive-bread2 tsp. active dry yeast
pinch of sugar
5 1/2 oz. warm water
3 cups bread flour
1/2 tsp. salt
1 T. Olive oil, plus extra for brushing
1/2 cup drained pitted Kalamata olives, halved
1 tsp. dried oregano
small spring of dried oregano for the top

Scatter the yeast into a large bowl. Add the sugar and 5 1/2 oz warm water and leave to activate and bubble for about 10 minutes. Add the flour, salt, and olive oil and mix first with a wooden spoon, then your hands to get a soft dough. Knead for 8-10 minutes, until smooth and spongy. Wipe out the bowl with a paper towel and put the dough in. Make a cross on the dough by pressing with the edge of your hand (to bless the dough). Cover the bowl with plastic wrap and then a dish cloth and put in a warm spot for a couple of hours to rise. Pat the olives dry. Put them in a bowl with the oregano and toss well. When the dough has risen and is double in size, knead it again, this time working in the olives and oregano until they are evenly distributed. You might need to use a little extra flour, as the olives will add some oil to the dough. Shape into an oval loaf, making sure a few olives are showing on the outside. Put on a baking sheet lined with parchment paper. Brush the bread with oil and if you have the sprig of oregano, press this onto the top. Cover with a dish cloth and leave in a warm spot for about 1 hour to rise again. In the meantime, preheat the oven to 400 F. Bake the bread for 30 minutes, until it is golden and sounds hollow when tapped on the base. Cool on a wire rack before slicing.

Wingless Buffalo Chicken Rolls with Blue Cheese Dip

Wingless Buffalo Chicken Rolls with Blue Cheese Dip

Buffalo Chicken Rolls

1 pkg (1 1/3lb) ground chicken breast

6 scallions, thinly sliced, then chopped

1 garlic clove, finely chopped

3-4 T. hot sauce

Salt and fresh ground black pepper

6 sheets frozen phyllo dough, defrosted

4 T. unsalted butter, melted

 

Dipping Sauce

1 C. crumbled blue cheese

1 1/2 C. sour cream

 

Preheat oven to 400. In a bowl, combine ground chicken, scallions, garlic, and hot sauce and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo. Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch. While the phyllo-wrapped chicken is in the oven, in a bowl, combine the blue cheese and sour cream. Smash the blue cheese with a fork to break it up, then stir to thoroughly combine with sour cream. When rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person celery sticks and a dish of dipping sauce.

 

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