Wednesday, June 19, 2013

Potato Enchiladas



Ingredients

3-4 pound potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon chili powder
1 pound fresh tomatillos, husks removed
1 large onion, chopped
1 bunch fresh cilantro, coarsely chopped, divided
12-15 tortillas
2 (15.5 ounce) cans pinto beans, drained
4 cups Pepper Jack cheese,
 Olive oil for frying

Directions
1.     Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2.     Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3.     Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
4.      Bake for 20 minutes, or until hot and bubbly.

Print Page

Wednesday, February 20, 2013

Orzo Stuffed Peppers



Ingredients

5-6 Tomatoes, chopped
2 zucchini, grated
1 onion, chopped
1 cup shredded pecorino romano, plus more for sprinkling
1/4 cup olive oil
3 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
4 cups chicken broth
1/1/2 cups orzo
8 Sweet bell peppers (red, yellow, orange)

Directions

Preheat the oven to 400*.  Combine tomatoes, zucchini, onion, cheese, olive oil, garlic, salt, and pepper, in a large bowl.

Meanwhile, bring the chicken broth to boil, and add the orzo.  Cook for 4 min, the orzo will only be partially cooked.

Drain the orzo, reserving the broth and add the orzo to the large bowl with the vegetables.  Stir to combine.

Slice the tops off the peppers and remove all seeds.  Fill the bottom of a 9x13 pan with the remaining broth.  Fill the peppers with the vegetable mix and place them into the 9x13 pan.  Cover the dish and bake for 40 minutes.  Remove the foil sprinkle the top with cheese and bake until brown and bubbly, about another five minutes.  

Buon appetito!!

Sunday, January 27, 2013

Chicken Parmeasn

 

Ingredients

3 tablespoons olive oil
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, or  marinara sauce
1/2 cup shredded mozzarella
1/2 cup shredded provolone
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle cheese over each cutlet. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with your favorite pasta!

Print Page

Tuesday, January 8, 2013

Shrimp Alfredo

For the Sauce:

2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
2 fresh diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
cup parmesan cheese, finely shaved

For the coating for the shrimp:
milk
2 tablespoons parmesan cheese, finely shaved
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
14 teaspoon paprika

Directions:

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour,  cheese, salt, pepper, paprika). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside to keep warm.

Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.

In a separate pot, bring water to simmer. (for pasta later).

Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining  Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.


Print Page

Monday, February 13, 2012

Gnocchi with Zucchini Ribbons



Ingredients:

1 pound fresh gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley


Directions:

Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat.

Based on ...

Quick Veggie Quesadillas

Ingredients:

6 large tortillas
1 can black beans, drained
1 can white corn, drained
1 red pepper, chopped
1 green pepper, chopped
1 small red onion, chopped, or substitute scallions
1 tbs garlic, minced
2 tbs lime juice
2 tbs olive oil
1 tsp cumin
Salt and Pepper to taste
1 cup shredded cheddar


Directions:

In a small glass bowl; microwave garlic and olive oil together for one min.  Ensure that you cover the bowl with a paper towel, it will splash! Combine beans, corn, peppers, and onions. Sprinkle with lime juice and olive oil, mix well.  Fill tortillas with bean mixture and sprinkle with cheese.  Fold in half and grill in pan or George Foreman grill, or Panini machine.  Serve with salsa or sour cream!


Print Page

Zuppa Toscana

Ingredients:

1 lb. Italian sausage
¼ cup bacon, cooked and chopped
1 white onion, chopped
2 tbs garlic, minced
2 lb small red potatoes, sliced in to bite size chunks.
10 cups chicken broth
1 bunch kale, chopped
1 cup heavy cream


Directions:

In a large stock pot cook the sausage, once fully cooked remove and let cool.  Add onions, garlic, and bacon to the same pot and sauté till transparent.  Add the broth, potatoes and kale and simmer for 30-45 min until potatoes are tender.  Add the sausage and cream and simmer until all is warm.  Serve with some warm fresh bread!


Print Page

Chicken Marsala

Ingredients:

2 lbs chicken breasts, pounded thin
2 tbs butter
2 tbs olive oil
1 cup sliced mushrooms
1 bottle (8oz) marsala wine
½ cup flour
1 tbs dried parsley
Salt and pepper to taste
Angel Hair pasta.


Directions:

Combine the flour, parsley, salt and pepper in a shallow plate.  Ensure that the chicken breasts are dry, then dredge the chicken in the flour mixture.  Melt the butter and olive oil together in a large sauté pan and brown both sides of the chicken, about 2 minutes each side. Turn heat down to simmer and add wine and mushrooms.  Cover and simmer for up to an hour.  Serve over pasta!


Print Page

Cranberry Sangria


Ingredients:

64 oz unsweetened cranberry juice
1 bottle red wine (your choice, the sweeter the better)
1 bottle champagne
1 cup orange juice
1 bag uncooked cranberries
2 oranges, sliced

Directions:

Fill muffin tins with cranberries and fill tot the top with water, freeze overnight.  Combine all ingredients and serve.


Print Page

Tom the Veggie Turkey

Arrange your favorite veggies for your guests, just because Thanksgiving is about gluttony doesn't mean you can't fill up on the good stuff!

I used black peppercorns for his eyes :)

Print Page
Related Posts Plugin for WordPress, Blogger...