Recipe – Recipes

Chimichuri

admin — Sun, 13 Aug 2023 18:45:12 +0000

Chimichurri

This fresh sauce from Argentina makes steak and fish come alive. I first had it at Bonefish on their Chilean Sea Bass and I have been a fan since. Spread over meat, poultry, seafood or vegetables!

Course Sauces

Prep Time 10

Servings

Ingredients

1 1/2 cup fresh parsley, well packed
1/2 cup fresh cilantro, well packed
1 tsp dried oregano, scant
1/4 small red onion
3 cloves garlic
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3/4 cup extra virgin olive oil

Instructions

Finely chop parsley, cilantro, onion, and garlic. Add to a bowl along with remaining ingredients. Stir to blend.
Alternate method – throw everything in a food processor blend with a few pulses. You want the parley, cilantro, and onion finely chopped but not pureed.

Chicken Lettuce Wraps

admin — Tue, 23 Aug 2022 00:55:57 +0000

Chicken Lettuce Wraps

This is a PF Chang's copycat recipe that whips up in 20 minutes or less. Super easy and diet low carb. These are juicy and delicious – no sauce needed as included in some recipes.

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Ingredients

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha
1 8 ounce can whole water chestnuts, drained and diced
2 green onions, thinly sliced
1 head butter lettuce
kosher salt and pepper to taste

Instructions

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, make sure to crumble the chicken as it cooks.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper to taste.
Spoon into lettuce leaves and enjoy!

Individual Cheese Soufflés

admin — Tue, 23 Aug 2022 00:44:47 +0000

Individual Cheese Soufflés

Serve with a salad and a crusty baguette and you have a meal elegant enough for company.

Course Main Course

Cuisine French

Prep Time 20

Cook Time 30

Servings souffles

Ingredients

4 tablespoons freshly grated Parmesan cheese, separated
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
5/8 cup heavy cream
2 large eggs, separated
2 large egg whites
1 1/2 tablespoon dry sherry
1 cup Gruyere cheese finely grated (I use Swiss)
1 tablespoon sour cream
1/2 teaspoon kosher salt
1/8 teaspoon Dijon mustard
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon cream of tartar

Instructions

Preheat the oven to 375 degrees. Butter 4 ramekins and coat with 2 tablespoons of the Parmesan cheese.
In a medium saucepan over medium heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and bring mixture to a boil. Continue cooking for up to 3 minutes until thickened, whisking constantly. Transfer to a large bowl and allow to cool. Stir in egg yolks, sherry, cheese, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 2 tablespoons of Parmesan.
Place egg whites in separate bowl. Add cream of tartar. Using electric mixer, beat egg whites until firm peaks form. Fold one-third of whites into the soufflé base to lighten it. Then carefully fold in the remaining egg whites until no streaks remain.
Pour mixture into the ramekins. Run your thumb around the inside of the rim of the dish to wipe away any crumbs. I like to smooth the top of the batter.
Bake 25 – 35 minutes, until soufflé is golden brown and puffed. Serve right away.

Fried Shrimp with Panko

admin — Thu, 30 Jun 2022 12:55:50 +0000

Fried Shrimp with Panko

This is a great recipe if you are in the mood for golden fried shrimp.

Course Main Course

Cuisine Seafood

Prep Time 15

Cook Time 4

Servings

Equipment

Fryer or deep pan

Ingredients

12-15 large shrimp, peeled except for the tail
1/2 cup flour
1/2 cup Panko
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
6 cups vegetable oil (I like peanut best)

Instructions

Peel and butterfly your shrimp taking care to leave on tail and last section. Set aside
Crack eggs in a bowl and whisk well with fork. Set aside.
Combine the flour, Panko, salt, and pepper in a large shallow bowl.
Heat the oil to 350-360 degrees.
While the oil is heating, bread your shrimp by dipping it into the egg mixture and then into the breading mixture coating both sides.
Once the oil is hot, fry the shrimp in 2 batches for 3-4 minutes or until golden brown and crispy.
Remove from the oil and drain on a plated covered with a paper towel. Serve hot with your favorite dipping sauce. I like sweet chili sauce.

Fried Shrimp with Panko

This is a great recipe if you are in the mood for golden fried shrimp.

Course Main Course

Cuisine Seafood

Prep Time 15

Cook Time 4

Servings

Equipment

Fryer or deep pan

Ingredients

12-15 large shrimp, peeled except for the tail
1/2 cup flour
1/2 cup Panko
1 teaspoon salt
1/4 teaspoon black pepper
2 eggs
6 cups vegetable oil (I like peanut best)

Instructions

Peel and butterfly your shrimp taking care to leave on tail and last section. Set aside
Crack eggs in a bowl and whisk well with fork. Set aside.
Combine the flour, Panko, salt, and pepper in a large shallow bowl.
Heat the oil to 350-360 degrees.
While the oil is heating, bread your shrimp by dipping it into the egg mixture and then into the breading mixture coating both sides.
Once the oil is hot, fry the shrimp in 2 batches for 3-4 minutes or until golden brown and crispy.
Remove from the oil and drain on a plated covered with a paper towel. Serve hot with your favorite dipping sauce. I like sweet chili sauce.

Jalapeno Popper Wonton Cups

admin — Sun, 26 Dec 2021 21:02:17 +0000

Jalapeno Popper Wonton Cups

This is a crispy and creamy finger food that is so easy to make.

Course Appetizer

Keyword Jalapeno

Prep Time 20

Cook Time 12

Servings cups

Ingredients

24 wonton wrappers found in the refrigerator section
2 cloves minced garlic
8 ounces cream cheese softened (1 brick)
1/2 cup sour cream
3 jalapenos, seeded and diced
2 cups cheddar cheese, shredded (reserve 4 tablespoons)
1 1/2 cups cooked bacon, crumbled (reserve 4 tablespoons)
3 tablespoons green onion, thinly sliced

Instructions

Preheat oven to 350 degrees. Spray a 24 count mini muffin tin with cooking spray.
Brush wontons with melted butter. Place one wonton skin in each muffin cup. Bake 5 minutes or until just lightly browned. Remove from oven.
In a medium bowl, stir together the garlic, cream cheese, sour cream, bacon, green onions, cheddar cheese, and chopped jalapenos.
Evenly divide the filling into the wonton cups. Gently press down into the cups. Sprinkle with the reserved grated cheese and bacon.
Return to the oven and bake for an additional 5+ until wontons are golden brown and the filling is piping hot.

Notes

I mistakenly made these with a regular-sized muffin pan and they worked well. I had more filling left that would not fit. Next time I will try with the mini muffin pan and see how they work.

Pecan Pie

admin — Tue, 30 Nov 2021 13:28:29 +0000

Pecan Pie

This is as simple as it gets and delicious too.

Course Dessert

Prep Time 15

Cook Time 45

Servings

Ingredients

1 cup packed brown sugar
1/3 cup melted butter
3/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups pecan halves or pieces
1 unbaked pie crust

Instructions

Heat the oven to 375 degrees. place cookie sheet in oven to preheat.
In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into pie crust.
Bake on preheated cookie sheet 35 to 45 minutes or until center is set. You may need to cover the crust edge with foil to prevent over browning. Cool 30 minutes; refrigerated at least 2 hours before serving.

Chicken Marsala

admin — Wed, 24 Mar 2021 23:17:56 +0000

Chicken Marsala

Chicken Marsala is so savory and delicious and easy to make. Be sure to use Marsala wine for the signature taste of this dish. Stir over fettucine or spaghetti pasta and you won't be disappointed. Serve with garlic bread and a Caesar salad and you can wow any dinner guests!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Servings servings

Ingredients

2 large boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour for dredging
2 tablespoons olive oil
1 tablespoon butter
8 ounces button mushrooms, sliced (I like Baby Bellas)
1/2 teaspoon onion powder
2 cloves garlic, minced
3/4 cup marsala wine (not sweet)
3/4 cup chicken stock, reduced sodium
1/2 cup heavy whipping cream
2 tablespoons parsley, finely chopped

Instructions

Cut chicken breasts in half lengthwise to make 4 cutlets. Place between plastic wrap and pound until 1/2 inch thick. Season with salt and pepper, dredge in flour shaking off excess and set aside.
Heat a heavy-bottomed pan over medium heat. Add the olive oil and the butter and once hot, add dredged chicken breast and sauté until golden and cooked through – about 3 minutes on each side. Set chicken aside and cover with foil.
Add more oil to the pan if needed and add mushrooms and sauté until excess liquid from the mushrooms evaporates and mushrooms are golden. Stir in onion powder and minced garlic and sauté another 30 seconds until fragrant.
Add the Marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (about 4 minutes). Then add chicken stock and while stirring, add 1/2 cup heavy cream in a steady stream. Loer the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes or until slightly thickened. Season with salt to your taste.
Return chicken to the pan and spoon the sauce over the chicken and heat through. Sprinkle with the chopped parsley. Serve with pasta and enjoy.

Spicy Chicken Rigatoni

admin — Wed, 24 Mar 2021 22:56:32 +0000

Spicy Chicken Rigatoni

This is a copycat of a Bucca di Beppo recipe. It is inexpensive and easy to make whether you make your sauce from scratch or use ready made sauce. If you do not like spicy, eliminate half or all of the red pepper flakes.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 20

Servings servings

Ingredients

2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon garlic, minced
1 tablespoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups alfredo sauce (homemade or store bought)
2 cups marinara sauce (homemade or store bought)
3-4 tablespoons olive oil
1 cup frozen peas
1 16 oz box of rigatoni noodles, cooked al dente
2-4 tablespoons butter
Sprinkle of parsley and red pepper flakes for a garnish

Instructions

In a large skillet on medium-high heat, heat olive oil. Saute garlic, red pepper flakes, and black pepper for 2-3 minutes.
Add in the thin strips of chicken breast and the salt and cook until chicken is cooked through. (Just a few minutes)
Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let this simmer on low for about 10 minutes.
Add to this the butter and the peas. Heat until peas are cooked and butter is melted. (Just a few minutes)
Add the cooked pasta and stir to mix. Garnish with fresh parmesan cheese, a pinch of red pepper flakes, and some fresh chopped parsley.

Baba Ganoush

admin — Sat, 27 Feb 2021 15:41:41 +0000

Baba Ganoush

My garden is overflowing with eggplant so this recipe helps me make the most of the vegetable. So good with warm pita, tabouli, and fresh raw vegetables.

Course Appetizer

Cuisine Mediterranean

Servings servings

Ingredients

2 pounds eggplant (about 2 medium)
2 cloves garlic, minced
2 tablespoons lemon juice
1/4 cup tahini
1/3 cup extra-virgin olive oil
2 tablespoons fresh flat leaf parsley
3/4 teaspoon salt, to taste
1/4 teaspoon ground cumin
pinch smoked paprika for garnish

Instructions

Preheat the oven to 450 degrees with the rack in the upper third of the oven.
Line a large sheet with parchment paper. Wash and dry eggplants. Slice in half lengthwise and brush insides with olive oil. Place on the sheet with oiled sides down.
Roast the eggplant 35-40 minutes or until the skin is collapsing. Set the eggplant aside to cool. Then flip over and scoop out the flesh with a large spoon leaving the skin behind.
Place the pulp in a mesh strainer and drain as much moisture from the eggplant as possible. Discard the drippings.
Place eggplant in a bowl and add garlic and lemon juice and stir vigorously until the eggplant begins to break down. Add the tahini to the bowl and stir until incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy and use your fork to break up any long strings of eggplant.
Stir in the parsley, salt, and cumin. Season to taste with more salt and lemon juice.
Transfer to serving dish and drizzle a little more olive oil on top. Lastly, sprinkle on top parsley and smoked paprika. Enjoy.

Chocolate Pot de Creme

admin — Mon, 08 Feb 2021 21:29:53 +0000

Chocolate Pot de Creme

This easy yet elegant dessert will impress any chocolate lover.

Course Dessert

Prep Time 10

Chilling Time 2

Servings

Ingredients

1 1/2 cups semi-sweet chocolate chips
1 1/2 cups whole milk
1 1/2 cups heavy cream, separated
6 large egg yolks
5 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon powdered sugar

Instructions

Place the chocolate chips in the blender.
Whisk together the milk, 1 cup of heavy cream, egg yolks, granulated sugar, and salt in a heavy a heavy-bottomed saucepan over medium heat. Cook, stirring constantly until the mixture thickens and is almost boiling. (5-6 minutes)
Immediately pour the milk mixture over the chocolate chips in the blender and blend until smooth, stopping to scrape sides of the blender as needed.
Pour into 6 ramekins, cover with plastic wrap, and refrigerate until set, about 2 hours.
Whip the remaining 1/2 cup of heavy cream with the powdered sugar until soft peaks form. Top the chilled pots de creme with whipped cream, garnish with chocolate, and serve.