Wednesday, June 19, 2013

Potato Enchiladas


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

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.

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Wednesday, February 20, 2013

Orzo Stuffed Peppers


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)


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



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


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!

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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:
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


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.

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