Tortilla Espanola – Spanish Omelet

Tortilla Espanola – Spanish Omelet

Tortilla Espanola – Spanish Omelet

 

1 C. EVOO

4 Potatoes, about 1 lb, peeled and cut into ½” cubes

1 Onion, thinly sliced

6 Eggs

Salt and Pepper

 

Heat oil in a 9″ skillet until hot; add potatoes and onion and turn to coat.  Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown.  Remove from oil with slotted spoon and set aside to drain on paper towels.  Pour oil into small bowl.  Add eggs, salt and pepper into a bowl and beat with a fork.  Add potatoes and onions to eggs, stir gently, and set aside for 10 minutes.  Put 2 T. of reserved oil back into skillet and heat until smoking.  Pour in potato and egg mixture, spreading potatoes evenly in the pan.  Cook 1 minute, then reduce heat to medium and shake the skillet often to keep omelet from sticking.  When eggs are brown underneath and nearly firm on top, lay a plate over the skillet and flip the omelet out onto the plate.  Add ¼ C. remaining oil to the skillet and slide the omelet back in to brown the other side.  Lower heat to low and flip the omelet 3 more times, cooking 1 minute each side, to help give it a good shape.  Transfer to plate, brush top with oil, and let stand until cool. Serve in squares or wedges.

 

 

From Easy Tapas

South Pacific Steak

South Pacific Steak

4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 oz. each)

1-1/2 C. purchased fresh pineapple chunks packed in juice

1/2 C. hoisin sauce

1 large red bell pepper, cut into 1-1/2 inch pieces

1 small red onion, cut into 8 wedges

1/3 C. apricot preserves

2 T. fresh lemon juice

2 T. chopped fresh cilantro

 

Soak four 12-inch bamboo skewers in water 10 minutes; drain.  Meanwhile drain pineapple, reserving 1/2 C. juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 C. hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.  Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 C. hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.  Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.

Champinones Rellenos (Stuffed Mushrooms)

Champinones Rellenos (Stuffed Mushrooms)

Champinones Rellenos – Stuffed Mushrooms

 

8 Mushrooms

2 T. Milk

2 T. Bread Crumbs

2 T. finely chopped Onion

1 clove Garlic, crushed

1 T. chopped Flat leaf Parsley

2 T. Ground Pork

1 T. finely chopped Spanish Ham or Prosciutto

Olive Oil

1 T. chopped canned Pimiento

1 T. fresh Lemon Juice

 

Clean mushrooms and remove stems.  Finely chop 2 of the stems and place in a bowl.  Add milk and bread crumbs and let stand 10 minutes.  Add onion, garlic, parsley, pork and ham.  Mix well, cover with plastic wrap and let marinate in the refrigerator overnight.  When ready to cook, put a heaping teaspoons of the mixture in each mushroom cap.  Sprinkle on a little olive oil then cook in preheated oven at 350 for 15 minutes.  Remove from oven, top with a little pimiento and sprinkle with lemon juice.  Serve warm.

 

From Easy Tapas

Pineapple-Soy Glazed Beef Steaks

Pineapple-Soy Glazed Beef Steaks

2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

 

Glaze:

1/4 C. pineapple juice

1/4 C. soy sauce

2 T. packed brown sugar

1 tsp. cornstarch

 

Combine glaze ingredients in 1-C. glass measure, mixing well. Microwave on HIGH 2-1/2 to 3 minutes or until thickened, stirring once.  Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.  Carve steaks; drizzle with remaining glaze.

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

Chorizo Al Vino – Chorizo in Red Wine

1 T. EVOO

10oz. fresh Spanish Chorizo, cut into ½” slices

½ C. Red Wine

Crusty Bread, to serve

 

Add oil to heavy skillet and heat to smoking.  Add chorizo and cook 1 minute.  Reduce heat, add wine and cook 5 minutes.  Transfer to serving dish and allow to sit until just warm to develop flavors.  Serve warm with bread.

 

From Easy Tapas

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano Ham Croquettes

2 eggs, beaten with a little water

4 T. flour

A pinch of Spanish paprika (Pimenton de la Vera)

3 T. extra virgin olive oil

Salt and pepper

1 cup of milk

1/2 lb. of jamon serrano, diced (Spanish Ham) [Prosciutto or Iberian ham can be substituted]

1/2 onion, minced

2 cups of bread crumbs

Olive oil for frying

 

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk, slowly and stirring constantly. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.  Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.  Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.  (You can shallow fry about five minutes, turning halfway so they brown on both sides)

You can freeze the prepared (unfried) logs up to 3 months.  Reheat in hot oven (350) for 10 minutes.

From Easy Tapas

Moo Shu Pork Pockets

Moo Shu Pork Pockets

1 lb. ground pork

2 C. shredded cabbage (1/2 a 16-oz. package cole slaw mix)

A few pinches ground cayenne pepper

2 cloves garlic, minced

8 gingersnap cookies, ground in food processor

1/4 C. aged tamari soy sauce

1 T. (1 turn around the pan in a slow drizzle) wok or vegetable oil

6 large (12-inch) flour tortillas

1 C. hoisin sauce

 

Toppings:

Shred up a pile of your favorite raw vegetables or

2 C. shredded cabbage

Shredded carrots

Fresh bean sprouts

Thinly sliced scallions

Serving suggestions:

Jasmine Rice Sundaes, recipe follows

Cucumber salad, recipe follows

 

Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.

Pinchitos Morunos – Spicy Moorish Kabobs

Pinchitos Morunos – Spicy Moorish Kabobs

Pinchitos Morunos – Spicy Moorish Kabobs

 

2 qt. Cold Water

¼ C. Salt

1/8 C. Sugar

1 lb. Pork Tenderloin

2 T. EVOO

2 cloves Garlic, crushed

1 dried Red Chile, crushed

1 tsp. Cumin

1 tsp. ground Fennel

1 tsp. Spanish Paprika (pimenton dulce)

Juice from 1 Lemon

2 T. chopped Flat Leaf Parsley

1 T. Dry Sherry

Skewers

 

To make the brine, whisk salt and sugar in cold water until completely dissolved. Place tenderloin in brine and place in refrigerator for 1 1/2 hours.  Meanwhile, mix all remaining ingredients in a large Ziploc bag, set aside while brining to allow flavors to mingle.  After brining, remove pork and cut into ¾” cubes.  Add pork to Ziploc bag with marinade.  Flip bag a few times, massage pork around to coat each piece in the marinade.   Place in refrigerator and allow to sit at least 1-2 hours to overnight.  When ready to cook, preheat broiler until very hot.  Thread pork on skewers and broil 10 minutes, turning often to prevent overcooking any one side.  Remove to serving dish and cool 10 minutes before serving.

 

From Easy Tapas

Taco Pockets

Taco Pockets

1 1/3 lb. ground sirloin or ground turkey breast

1 small onion, finely chopped

2 cloves garlic, chopped

1 T. (a palmful) ground cumin

1 T., (a palmful) dark chili powder

1 tsp. cayenne pepper sauce

1 tsp. (1/3 palmful) coarse salt,

1 T. (1 turn around the pan) vegetable oil,

4(12-inch diameter) soft flour tortillas

1 C. mild taco sauce

1 heart of romaine lettuce, shredded

2 small plum tomatoes, seeded and chopped

2 C. shredded monterey jack

Accompaniments:

Cut fresh seasonal vegetable pieces and strips

Assorted organic tortillas like blue corn, red corn or black bean

Prepared mild salsa, for dipping chips and vegetables, recipe follows

 

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 T. oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 C. mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.

Southwestern Chicken and Black Bean Burritos

Southwestern Chicken and Black Bean Burritos

4 boneless skinless chicken breast halves

1 tsp. ground cumin

1 tsp. chili powder

 Cayenne pepper sauce, to taste

1 T. extra-virgin olive oil

1/2 medium Spanish onion, chopped

2 garlic cloves, minced

1 (15 oz. ) can black beans, rinsed and drained

3 T. smoky barbecue sauce

 Kosher salt

 Cracked black pepper

1 romaine lettuce, heart shredded

6 green onions, thinly sliced

2 tomatoes, seeded and chopped

4 (10-12 inch) flour tortillas

 

Rub chicken with cumin, chili powder, and cayenne sauce. Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat. While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan. Add in onions and garlic; cook about 5 minutes or until soft. Add in beans and barbecue sauce; stir to combine. Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste. Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll. Serve with chips and salsa.

Swiss Chard and Golden Raisins

Swiss Chard and Golden Raisins

2 1/2 lb. (the average weight of 2 bundles) red Swiss chard

1 1/2 T. (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil

1/8 pound, 2 slices, pancetta or bacon, chopped

1 small yellow skinned onion, chopped

1/4 C. (2 handfuls) golden raisins

14 oz. chicken stock or broth

Coarse salt

1/8 tsp. nutmeg, a couple pinches ground or equivalent of freshly grated

 

Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt. Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

Mediterranean Eye Round Steaks

Mediterranean Eye Round Steaks

2 beef eye round steaks (about 8 oz. each)

1 jar (6 oz.) marinated quartered artichoke hearts

1/4 C. chopped roasted red pepper

1 T. chopped fresh basil

3 T. Dijon-style mustard

Salt and pepper

 

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.  Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.  Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.

Tenderloin Steaks with Pepper Jelly Sauce

Tenderloin Steaks with Pepper Jelly Sauce

4 beef tenderloin steaks or 2 boneless top loin steaks, cut 1 inch thick

3/4 tsp. garlic salt

3/4 tsp. chili powder

1/2 tsp. coarse grind black pepper

1/4 tsp. ground cumin

1/4 tsp. dried oregano leaves

Vegetable cooking spray

1/2 C. ready-to-serve beef broth

1/4 C. balsamic or red wine vinegar

2 T. jalapeno pepper jelly

 

Combine garlic salt, chili powder, pepper, cumin and oregano; press evenly into both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steaks. (Cut top loin steaks crosswise in half.) Transfer steaks to serving platter; keep warm. Add broth, vinegar and jelly to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Spoon sauce over steaks.

Blueberry Vinegar

Blueberry Vinegar

2 pints Oregon blueberries, rinsed and drained

1 quart white vinegar, divided

½-C. granulated sugar

 

At least two days in advance of use, make blueberry vinegar. Place Oregon blueberries, 1½- C. vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1½-quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used, but do not discard blueberries. Store in refrigerator.

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Apricot-Ginger Dipping Sauce:

1/2 C. apricot jam

1 T. freshly grated ginger

1 T. Dijon mustard

1 jalapeño pepper, seeds discarded, minced

2 T. seasoned rice wine vinegar or freshly squeezed lime juice

Coconut Shrimp Lollypops:

1 coconut, or 2 C. sweetened shredded coconut

1 C. all-purpose flour

1/2 C. beer

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cayenne pepper

1 egg

12 shrimp (16 to 20 count) shelled and deveined

12 bamboo skewers. approximately 5 inches

3 to 5 C. peanut oil, or vegetable oil

 

Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.

Pierce the soft eye of the coconut and drain the coconut water. Reserve. Crack coconut in 1/2 using the back of a cleaver. Separate the coconut meat from the shell. Use a paring knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 C. of coconut . Pour coconut water in a measuring C. and if necessary top off with beer until you have 3/4 C. of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 C. of beer. In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry. Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F.

While oil is heating, dip each shrimp into the batter, and then dredge into the coconut shreds so that the entire “lollypop” is covered in coconut shreds. When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil. Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

Gambas a la Gabardina – Shrimp in Overcoats

Gambas a la Gabardina – Shrimp in Overcoats

Gambas a la Gabardina – Shrimp in Overcoats

 

10oz. Raw Shrimp, shell on

¾ C. Flour

1 tsp. Baking Powder

Pinch salt

Pinch Spanish Paprika (Pimenton Dulce)

1 C. Beer

Oil for Frying

Lemon Wedges to serve

 

Electric Deep Fryer

 

Peel and clean shrimp, leaving tail fins intact.  Sift flour, baking powder, salt and paprika into a bowl, mix well, and then add the beer.  Let rest a few minutes.  Heat oil in fryer to 380 degrees.  Dip shrimp in batter, and then cook in oil until golden brown.  Drain on paper towels.  Serve with lemon wedges.

 

From Easy Tapas

Fennel and Celery Root Remoulade with Baby Shrimp

Fennel and Celery Root Remoulade with Baby Shrimp

3/4 C. mayonnaise

2 T. Creole mustard or other whole-grain, spicy mustard

1/4 C. minced green onions

2 T. minced fresh parsley

2 tsp. fresh lemon juice

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. paprika

1 celery root, about 1 to 1 1/4 pounds, peeled and cut into thin matchstick slices

1 fennel root, about 3/4 pound, trimmed and tough outer core removed, cut into thin slices, and fronds reserved

1 pound boiled baby shrimp

 

In a bowl, stir together the mayonnaise, mustard, green onions, parsley, lemon juice, garlic, salt and paprika. In a bowl, combine the celery root and fennel root, and add sauce to coat. Place the shrimp in a separate bowl and toss with the remaining remoulade. Divide the celery root and fennel among 6 plates. Top each serving with shrimp and serve, garnished with reserved fennel fronds.

Valentine Cookie Pops

Valentine Cookie Pops

 

1 package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies

20 flat wooden sticks with round ends

1 1/4 C. vanilla creamy ready-to-spread frosting (from 1-lb container)

 Assorted small candies, or candy decors or nonpareils, if desired

10 yards red curling ribbon

 

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.  Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.  Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

 

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

 

3 small Red Bell Peppers

3 T. Olive Oil

¼ C. Sherry Vinegar

Sprig Thyme

Sprig Rosemary

2 cloves Garlic, slivced

½ tsp. Cayenne

1 T. drained Capers

1 T. chopped Flat Leaf Parsley

Salt and Pepper

Bread for Serving

 

Broil peppers until skins are blistered and black.  Transfer to plastic bag, seal, and let steam.  When cool, peel off skins and remove seeds and membrane.  Set seive over a bowl to catch juices, add peppers to seive.  Slice peppers into ½ inch strips, one a time, returning to seive after you slice each one.  Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.  Cook over low heat for 2 minutes.  Add remaining peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for another minute.  Remove from heat and cool.  Cover and chill overnight.  To serve, return to room temperature and serve with thinly sliced bread for scooping.

 

From Easy Tapas

Mediterranean Beef Steak Sandwiches

Mediterranean Beef Steak Sandwiches

2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

1 T. olive oil

1 T. fresh lemon juice

4 pita breads, warmed

2 T. crumbled feta cheese

1 T. chopped Kalamata or ripe olives

 

Seasoning:

1-1/2 tsp. dried basil

1-1/2 tsp. garlic powder

1-1/2 tsp. dried oregano

1/2 tsp. salt

1/8 tsp. pepper

 

Combine seasoning ingredients; press onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice. Carve steaks; place on top of pitas. Sprinkle with cheese and olives.

Delicias De Queso – Cheese Balls

Delicias De Queso – Cheese Balls

Delicias De Queso – Cheese Balls

 

2 tablespoons all-purpose flour

2 tablespoons milk

1/2 teaspoon oak-smoked sweet Spanish paprika (pimenton duice)

1 egg

1 garlic clove — crushed

6 oz. Manchego cheese — finely grated

6 oz. goat cheese

2 egg whites

1 teaspoon chopped fresh thyme leaves

1 tablespoon finely chopped jamon serrano (Spanish ham)

Sea Salt & Freshly ground white Pepper

Oil — for frying

An Electric Deep-fryer

 

Put the flour and milk in a bowl. and stir until smooth. Add the paprika, salt, pepper, and the whole egg. Add the garlic and both cheeses and mix well. Put the egg whites in a bowl and whisk till stiff. Fold one-third into the flour mixture and mix well, then fold in the remaining egg whites making sure not to Lose all the air. Sprinkle with the thyme and jamon. Fill a deep-fryer with oil to the manufacturer’s recommended level and heat the oil to 380°F. Using a teaspoon, run the spoon through the mixture collecting an even amount of thyme and jamon and drop a heaped spoonful into the hot oil. Cook for 3 minutes or until the mixture is golden brown. Drain on paper towels and serve immediately with toothpicks.

Ravioli Casserole

Ravioli Casserole

1 (25-oz.) pkg. frozen meat-filled ravioli

1 T. olive oil

2 garlic cloves, minced

2 small zucchini, cut into 2×1/4×1/4-inch strips

1 (28-oz.) jar three-cheese pasta sauce

1 (14 1/2-oz.) can Italian-style stewed tomatoes with garlic, oregano and basil, drained

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

4 oz. (1 C.) shredded mozzarella cheese

 

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. In large saucepan, cook ravioli as directed on package. Drain; cover to keep warm.  In same saucepan, heat oil over medium-high heat until hot. Add garlic; cook and stir about 1 minute. Add cooked ravioli and all remaining ingredients except cheese; stir gently to mix. Pour into sprayed baking dish. Sprinkle cheese over top.  Bake at 350°F. for 25 to 30 minutes or until casserole is bubbly and cheese is melted.

Creamy Cauliflower Soup with Prosciutto Chips

Creamy Cauliflower Soup with Prosciutto Chips

Creamy Cauliflower Soup with Prosciutto Chips

Non-stick cooking spray

2 ounces prosciutto, trimmed of excess fat

1 teaspoon olive oil

1 onion, chopped

2 slices bacon, chopped

4 cloves garlic, minced

1 tablespoon thyme leaves or rosemary leaves

1 small head of cauliflower, about 1 pound, cut into florets

2 cups reduced sodium, fat free chicken broth

1 cup skim milk

 

Preheat the oven to 350ºF. Coat a cookie sheet with cooking spray. Spread the prosciutto out on the baking sheet and bake about 10 minute until crisp. Transfer to a paper towel and set aside.

Heat a large stockpot over medium-high heat. Add the olive oil, onions, garlic, bacon, and thyme or rosemary. Cook 4 to 5 minutes, stirring often until the onions soften and the bacon becomes fragrant.

Add the cauliflower, chicken broth, and milk. Bring to a simmer over medium heat. Cover and turn the heat to low. Cook 10 to 12 minutes until the cauliflower is tender. Puree until smooth. Crumble the prosciutto over top of the soup and serve immediately.

Sausage Ratatouille with Couscous

Sausage Ratatouille with Couscous

1 to 2 T. extra-virgin olive oil

5 uncooked mild Italian pork sausage links (about 1 1/2 lb)

1/2 C. finely chopped onion (1 medium)

1/2 C. finely chopped carrot

1 clove garlic, finely chopped

1/2 C. finely chopped zucchini

2 T. finely chopped fresh parsley

1/2 tsp. dried basil leaves

1/2 tsp. salt

1/4 tsp. pepper

1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained, cut up

1 can (15 oz) Progresso® cannellini (white kidney) beans, undrained

1 box (5.9 oz) Parmesan-flavor couscous mix

 Butter

 Water

2 T. freshly grated Parmesan cheese

 

In 12-inch skillet, heat oil over medium heat. Add sausage links; cook and stir until browned on all sides. Remove from skillet; set aside. Add onion, carrot and garlic to skillet; cook and stir until onion becomes translucent. Stir in zucchini, parsley and basil. Cook 2 to 3 minutes, stirring occasionally. Stir in salt, pepper and tomatoes.  Return sausages to skillet. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 25 minutes, stirring occasionally, until liquid is reduced by half and meat thermometer inserted in center of sausages reads 160°F. Stir in beans. Cook until thoroughly heated.  Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box.  To serve, fluff couscous; spoon around sides of large serving dish. Spoon tomato-vegetable mixture into center; arrange sausages over top. Sprinkle with Parmesan cheese.

Cheesy Pretzels

Cheesy Pretzels

Cheesy Pretzels

2 C. All Purpose Flour

¼ C. grated Cheddar Cheese

2 T. cold Butter, diced

2 tsp. Baking Powder

1 tsp. Sugar

½ tsp. Salt

1/3 C. Milk

1 Egg, lightly beaten

Coarse Sea Salt

Sesame Seeds

Extra Grated Cheese

 

Preheat oven to 400.  Place flour, cheese, butter, baking powder, sugar and salt in a mixing bowl and mix together with your fingers.  Gradually add milk to form a ball of dough.  Sprinkle a clean surface with flour and roll the dough around a few times.  Knead by folding, pressing, pushing and turning; repeat about 10 times.  Rough dough into a rectangle about 10 x 7 inches.  Cut the dough lengthwise into strips, each about ½” wide.  Pinch edges and twist each strip into a pretzel shape (try twists or knots instead of just the traditional shape).  Brush with beaten egg, sprinkle with salt, sesame seeds, or grated cheese.  Bake 10-12 minutes, until golden.

 

 

from: Favorite Family Meals

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

2 T. butter or margarine

4 C. thinly sliced zucchini

1 C. chopped onions

2 T. dried parsley flakes

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil leaves

1/4 tsp. dried oregano leaves

2 eggs, well beaten

8 oz. (2 C.) shredded Muenster or mozzarella cheese

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

2 tsp. prepared mustard

 

Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.  Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.  Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Gelatin Boats

Gelatin Boats

Gelatin Boats

2 large oranges (halved)

4 oz. of packaged fruit gelatin (strawberry, orange, lime, etc.)

1 small mandarin orange segments (optional)

1 pint of fresh raspberries (optional)

8 small waxed paper triangles

8 party toothpicks

 

Squeeze the juice from the oranges (keep it to drink) without breaking the skin. Carefully scrap out the membrane and discard.     Make gelatin according to package directions, reducing the amount of water specified by a quarter if using fruit. Divide the fruit, if using b/w the orange halves, then fill with gelatin and refrigerate until set.     Take a wet knife and cut each orange half in half again. Thread a toothpick down the center of each waxed paper triangle, then set it in the gelatin

 

From First Meals

Easy Pesto Pinwheels

Easy Pesto Pinwheels

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

1/4 C. basil pesto

1/4 C. chopped roasted red bell peppers (from a jar)

 

Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers.  Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Chinese Style Chopped Beef

Chinese Style Chopped Beef

Chinese Style Chopped Beef

 

1 T. sesame oil

1/2 small red pepper, deseeded and diced

1 onion, chopped

1 C. diced zucchini

12oz. minced beef

5oz. can water chestnuts, finely chopped

6 canned whole baby sweet corn cut into quarters

1 C. bean sprouts

2 T. oyster sauce

3 T. rice wine vinegar

 

Heat the sesame oil in a wok or frying pan, add the red pepper, onion and diced zucchini and cook for 3 minutes. Meanwhile, fry the minced meat in a dry frying pan, stirring to break up with a fork until browned. Add the meat to the wok, stir in the water chestnuts, sweet corn and bean sprouts, cooking for 2 to 3 minutes. Stir in the oyster sauce and rice wine vinegar and stir fry for 2 to 3 minutes until slightly thickened.

 

Serve over noodles or rice.  Also makes a delicious filling for tortilla wraps.

 

from: Favorite Family Meals

 

Yield:

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Baked Tomatoes with Zucchini

Baked Tomatoes with Zucchini

6 medium tomatoes

2 medium zucchini, unpeeled cut into 1’4″ slices

4 cloves garlic, minced

1 tsp. parsely flakes

1/4 tsp. each salt and pepper

3 T. Olive oil

 

Heat oven to 400 degrees. Place tomatoes stem side down on cutting board. Cut each tomato into8 wedges, cutting to about 1/2″ from bottom (not all the way through). Place tomatoes, cut side up in ungreased 12×8″ glass baking dish. Insert 2 zucchini slices between each slice in each tomato. In small bowl mix remaining ingredients, drizzle over tomatoes. Bake uncovered 30-40 minutes, until tomatoes are soft. Serve with slotted spoon.

Mermaid Morsels

Mermaid Morsels

Mermaid Morsels

1/2 large onion, finely chopped

1 T. Vegetable Oil, plus extra for frying

1 tsp. Butter, plus extra for frying

1 lb. finely chopped White Fish

1 Carrot, peeled and finely grated

1 T. finely chopped Parsley

1 Egg, lightly beaten

2 tsp. Sugar

1 tsp. Salt

Pepper

2 T. Flour, plus extra for coating

Old Bay seasoning

 

Fry onion in mixture of the oil and butter until soft and lightly golden.  Combine chopped fish, fried onion, carrot and parsley.  Beat egg together with sugar, salt and pepper to taste and add to fish mixture; mix in 2 T. flour.  In small dish add enough flour to coat morsels.  Season with Old Bay and salt and pepper. Using hands, form fish mixture into small walnut sized balls, roll in flour and fry in mixture of oil and butter until golden, turning occasionally.   Serve with tartar sauce for dipping.

 

 

from: Favorite Family Meals

30 Minute Lemon Chicken

30 Minute Lemon Chicken

Cooking spray

1 lb boneless skinless chicken breast cut into 1/2 inch strips

2 C. chopped onion

1 C. chopped red bell pepper

2 C. instant rice

1/4 C. fresh lemon juice

1/4 tsp. salt

1/4 tsp. pepper (black)

1 (14 oz) can chicken broth

1 (14 oz) can artichoke hearts, drained

2 T. grated Romano or parmesan cheese

 

Heat Dutch oven over med/high heat. coat pan with cooking spray. add chicken, onion, & bell pepper Рsaut̩ for 5 minutes. Stir in rice, lemon juice, salt, pepper, and broth. bring to a boil. Cover, reduce heat, and simmer about 15 minutes (until rice is tender) Stir in artichokes, cook 1 minute or until thoroughly heated. sprinkle with cheese & serve!

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks & Stir Fried Veggies

Mini Minute Steaks

This marinade is delicious and will also work well if you marinate cubes of round steak on a skewer and then cook them in a preheated broiler or on a griddle pan or barbecue.

1 tablespoon brown sugar

1 tablespoon soy sauce

1 ½ teaspoons lime or lemon juice

Two 4 1.2-ounce minute steaks (very thin steaks)

1 tablespoon vegetable Oil, plus extra for the griddle pan

1 clove garlic, crushed

1 medium carrot, peeled and cut into matchsticks

2 small zucchini, cut into matchsticks

3 scallions, thinly sliced

3/4 cup bean sprouts

¼ cup beef stock

½  teaspoon cornstarch

1 tablespoon oyster sauce

 

Mix together the sugar, soy sauce, and lime or lemon juice. Add the steaks and leave to marinate for at least 30 minutes. Remove the steaks and reserve the marinade. Heat the vegetable oil in a wok and stir-fry the garlic for a few seconds. Add the carrot and stir-fry for 2 minutes. Add the zucchini, scallions, and bean sprouts and stir-fry for 2 minutes. Mix a little of the beef stock with the cornstarch to make a paste and then stir in the remaining beef stock and the oyster sauce. Add to the vegetables together with the reserved marinade, bring to a boil, and cook for 1 minute, until thickened slightly. Brush a griddle pan with a few drops of vegetable oil. Pat the marinated steaks dry with some paper towels and cook the steaks on the griddle for just under 1 minute on each side. Serve with the stir-fried vegetables and sauce.

 

 

from: Favorite Family Meals

Pizza Casserole

Pizza Casserole

4 C. uncooked wagon wheel pasta (8 oz.)

1/2 pound bulk Italian sausage

1 jar (28 oz.) pasta sauce

1 can (4 oz.) mushroom pieces and stems, drained

1/4 C. sliced ripe olives

1 C. shredded mozzarella cheese (4 oz.)

 

Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Grilled Pepper (Rajas) Quesadillas

Grilled Pepper (Rajas) Quesadillas

4 Anaheim chilies, about ¾ pound

2 medium Poblano chilies, about ½ pound

1 small red bell pepper

1 tablespoon extra-virgin olive oil

¼ cup finely chopped onion

2 large cloves garlic, finely chopped

1 teaspoon butter

Eight 7-inch flour tortillas (soft taco size)

¾ cup grated sharp cheddar

¼ cup sour cream (optional)

¼ cup Salsa

 

This recipe lets you take advantage of any kind of fresh peppers and it’s ideal for using a bunch of peppers from a farmer’s market. I’ve used Anaheim and Poblano chilies here but if you spot them give padron peppers, gypsies, or friarellis a try. If you want to liven things up toss in a few Satan’s Kiss or

Cherry Bomb peppers. For my money, the more kinds of fresh peppers you throw into your rajas, the better it tastes. Just aim for a pound and a half of peppers, total.

If you prefer to roast peppers on the grill: Preheat a gas grill on high for 5 minutes. Poke the chilies and pepper several times with a fork to create holes for steam to escape. Place the chilies and pepper directly on the grate of your gas grill and close the lid. Turn about every 5 minutes until skin is evenly blackened. Put pepper and chilies in a plain brown paper bag (even a grocery bag will work if you have nothing smaller) and roll the top of the bag down to seal in the steam. Allow the vegetables to steam in the bag for 20 minutes. Remove from the bag and with a paring knife, scrape off the blackened skin. Scrape away all the seeds and then finely dice the chilies and pepper. You should have about 1 ½ cups altogether. Set the peppers aside.

 

If you prefer to roast peppers in your oven: Cut each pepper in half, scrape out all the seeds, and place the peppers cut side down on a baking sheet. Place the tray under the broiler for 5 to 7 minutes, until the entire surface of the pepper skins are blistered and blackened. With tongs or a big spoon, transfer the peppers to a brown paper bag, wait 20 minutes, and scrape off all the blackened skin with a paring knife. Set the peppers aside.

When you’re ready to make the quesadillas:  Heat the oil in a frying pan over medium high heat until hot, about 1 minute. Add the onion and garlic and sauté until the onion is golden and soft, 3 to 5 minutes. Add the pepper/chili mixture, lower heat to medium and stir, cooking mixture until fragrant, about 10 minutes. Turn off the heat and set the pan aside. Melt ¼ teaspoon of the butter in a frying pan over medium heat. Swirl the pan so the butter covers most of the pan’s bottom. Add one tortilla, placing it flat on the melted butter, then spoon 3 to 4 tablespoons of the pepper mixture on top of the tortilla. With a spoon, spread this out to cover the surface of the tortilla. Sprinkle evenly with 3 tablespoons of the grated cheddar. Cover with a second tortilla and press the top of the quesadilla down. Turn the

heat to medium-low and cook until the cheese starts to melt and underside is golden brown, about 3 minutes. Carefully flip the quesadilla with a spatula and cook the other side until the cheese is completely melted and the underside is golden, about 3 minutes. Transfer to a plate and keep the quesadilla warm in the oven. Follow the same steps, measuring ¼ teaspoon of the butter into the frying pan and allowing it to melt before placing another tortilla in the pan. Add 3 to 4 tablespoons of the pepper mixture and follow the same steps that you used for the first one. When each is done, transfer to the plate and keep them warm in the oven. When all 4 quesadillas are done, put each quesadilla on a plate and cut into 8 wedges. Serve with sour cream and green salsa.

Parsnip Muffins

Parsnip Muffins

1-ounce sliced almonds

Nonstick spray

8 1/2 ounces all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. freshly grated nutmeg

1/2 tsp. kosher salt

3 whole eggs

3/4 C. plain whole milk yogurt

1/4 C. vegetable oil

8 ounces sugar

10 ounces grated parsnips

 

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-C. muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin C. using a level 2 1/2-ounce disher or 1/3 C. measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Millet and Sweet- Potato Cakes

Millet and Sweet- Potato Cakes

1 C. frozen defatted chicken stock, thawed

1/3 C. millet

1 small sweet potato, peeled and shredded

1/4 C. minced onions

2 eggs, lightly beaten

1 T. all-purpose flour

1/2 tsp. dried thyme

1/8 tsp. crushed red-pepper flakes

1/8 tsp. salt

1/8 tsp. ground black pepper

 

In a small saucepan, combine the stock and millet. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes, or until the millet is tender. Place in a medium bowl. Add the sweet potatoes, onions, eggs, flour, thyme, red-pepper flakes, salt, and pepper. Mix well. Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Drop spoonfuls of the batter into the skillet. Cook for 3 to 4 minutes, or until golden brown. Carefully turn and cook for 3 minutes, or until golden brown. Transfer to a plate and cover to keep warm. Repeat to use all the batter.

To freeze the cakes, place on a tray. Put in the freezer for 1 hour, or until solid. Stack, separated by small pieces of wax paper, in a freezer-quality plastic bag. To use, thaw overnight in the refrigerator. Place in a 10″ no-stick skillet, cover, and cook over low heat for 5 to 8 minutes, or until hot.

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

Grapefruit Jicama Salad with Pistachios and Asian Lime Vinaigrette

3 Large Grapefruit (Peeled and segmented )

¾ Pound Jicama (Peeled and coarsely shredded)

1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)

1/3 Cup Fresh Cilantro Leaves (Plus 2 tablespoons)

2 Tablespoons Pistachios (Toasted and crushed)

 

1 Serrano Chile

1 Large Garlic Clove

1 Tablespoon Dark Brown Sugar (Packed)

3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)

1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)

 

For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.) In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.  For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.

Pita with Cherry Tomato and Gorgonzola Salad

Pita with Cherry Tomato and Gorgonzola Salad

2 T. extra virgin olive oil

1 T. red wine vinegar

1 tsp. dijon mustard

1/2 tsp. sugar

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

8 C. mesclun greens, washed and spun dry

1/2 C. thinly sliced red onion, rinsed and drained

1/2 C. thinly sliced celery heart

1 C. cherry tomatoes, halved

4 ounces gorgonzola, feta, or other blue cheese, crumbled add to shopping list

4 whole wheat pitas, halved

 

Whisk together oil, vinegar, mustard, sugar, salt, and pepper. Lightly toss with salad greens. Add onion, celery, tomatoes, and cheese. Stuff pita halves with salad, and serve.