Chicken Primavera
1 pound fresh asparagus
1/2 lemon squeezed, and 2 peels from lemon
1 c. fresh string beans, ends snapped
1/2 bag frozen peas, thawed and drained
1 med. onion, chopped
4 large clove garlic, pressed
1/ 2 c. olive oil
1 large carrot, scraped and julienned
1 medium sized sweet red pepper, coarsely chopped
1 medium size sweet yellow pepper, coarsely chopped
2 cups half and half
2 eggs, beaten
1 cup chicken broth (Superior Touch)
2 tablespoons chopped fresh basil
2 T. fresh parsley, chopped
1/2 tsp salt
1/2 t. black pepper
6 boneless, skinless chicken breasts, cut into stips
1/2 pound fresh mushrooms, sliced
1 cup freshly grated parmesan cheese
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diagonally
into 1 1/2 inch pieces. Place asparagus pieces, carrots and string beans along with the two lemon peels and squeeze the
juice from half the lemon into the steamer with enough water to come up to bottom of wire basket; cover and steam 6-8
min. or until vegetables are crisp-tender. Remove from heat; set aside. Saute onion, mushrooms, peppers, chicken strips
in oil in a large skillet until tender and chicken and onion is turning golden brown. Add carrots, peas, asparagus,
garlic & beans to onion mixture; saute 3 mts. more. Add salt and pepper and stir to blend. Set heat on very low to keep
warm momentarily while you make sauce. Combine half and half, eggs, broth, and salt in a medium skillet. Cook over
medium-high heat 5 min, whisking until thickened. Sprinkle with parmesan cheese, parsley, and basil; add cream sauce to
chicken and toss gently.
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Chicken Alfredo Casserole
6 ounces fettuccine or medium noodles, cooked and drained
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
3/4 cup parmesan cheese, divided
2 1/4 cups chopped cooked chicken
1 (10 ounce) package frozen broccoli cuts, thawed
Cook pasta according to package directions: drain and set aside.
Sauce:
In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and
stir until thick and bubbly. Stir in 1/2 cup parmesan cheese; cook and stir one minute more. Remove from heat.
Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat.
Place chicken mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil.
Bake at 350F for 20 minutes.
Remove foil. Sprinkle 1/4 cup Parmesan cheese.
Bake, uncovered for 5 to 10 minutes more or until heated through.
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OVEN FRIED CHICKEN PARMESAN
1 garlic clove
1/4 pound butter, melted
1 cup soft white bread crumbs
1/3 cup finely grated Parmesan cheese
2 tablespoons minced parsley
1 teaspoon salt
1/8 teaspoon pepper
Chicken breasts, boneless with skin on
Preheat oven to 350 degrees.
Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish
combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter
and then coat it in the bread crumb mixture.
Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining
melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned.
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WINTER SOUP (spicy)
2 lb (1 k) yellow potatoes, peeled and cut in 1/2 in (1 cm) slices
2 lb (1 k) white potatoes, peeled and cut in 1/2 in (1 cm) slices
1 cup corn kernels
1 cup fava beans (optional)
1/2 cup green onion, chopped
4 garlic cloves, chopped
1 ají amarillo fresco / fresh yellow ají, seeded and deveined
1 cup fresh farmers cheese (feta, ricotta)
1 cube chicken bouillon
8 eggs*
1 cup milk
Salt
2 tablespoons of: black mint, oregano, parsley, mint
1/2 cup fresh farmers cheese (feta – ricotta) chopped
1 ají mirasol / sundried yellow aji (chili) , roasted in a skillet and finely chopped
Place 8 cups water, potatoes, corn, fava beans, green onion, garlic, ají, bouillon, and crumbled cheese. Bring water
to a boil. Cook until yellow potato falls apart and white potato is cooked.
Lower heat. Drop eggs one by one, carefully, and allow them to cook.
*Optional: Replace 8 eggs for 3 slightly beaten eggs and pour them slowly to boiling soup. Add herbs and milk.
Serve hot. Serve with chopped cheese and chopped sundried yellow aji.
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SPANISH BRAISED CHICKEN WITH RICE
1 (about 2 1/4 lb) chicken, cut in pieces
salt and pepper
5 oz streaky bacon, diced
3 tbsp oil
1/2 onion, chopped
1 tbsp flour
1 cup white wine
hot water or stock
FOR THE RICE:
short grained Spanish rice, such as Bomba or Calasparra
3 tbsp olive oil
1/2 onion, chopped
2 green peppers, chopped*
1 tsp paprika
7 oz rice
1 pint stock or water
salt and pepper
Season the chicken with salt and pepper. Brown in oil in an earthenware dish together with the diced bacon.
Add the onion and, before it browns, sprinkle with flour and brown lightly.
Pour over the wine and cook over a gentle heat until reduced to half.
Pour hot stock or water over the chicken until it is almost covered; cover the pan and leave to simmer for 45 minutes.
TO PREPARE THE RICE:
Heat the oil in a pan and gently fry the onion and peppers for about 15 minutes until soft.
Add the paprika, making sure it does not burn, then add the rice and stir. Pour the water or stock over the rice and
vegetables and cook for 10 minutes over a high heat, then turn the heat down and cook for a further 7 minutes.
Check the seasoning and leave to stand uncovered for a few minutes.
Serve the chicken in its sauce alongside the rice.
*The best peppers for this dish are long, narrow ones because they are softer and have very thin skin.
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Shrimp Scampi
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they
lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the
foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan
all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp
over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened,
about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley
into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
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Shrimp and Oyster Po' Boy
Vegetable oil, for frying
1 cup all-purpose flour
2 tablespoons House Seasoning
3 eggs
1/2 cup hot sauce (recommended: Texas Pete)
7 medium shrimp, peeled
5 medium oysters, shucked
1 hoagie roll, split, buttered and lightly toasted
Tartar Sauce, recipe follows
Shredded lettuce
Sliced tomato
Salt and pepper
Garlic powder
Heat the oil in a Dutch oven to 375 degrees F.
Place flour in a bowl and add House Seasoning. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in
egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain
on paper towels. Lightly flour oysters and drop 1 at a time into hot oil. Fry until golden brown and drain. To assemble
sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato.
Season with salt, pepper and garlic powder to taste. Place oysters on top of tomato. Add another layer of shredded
lettuce and then place shrimp on top. Top that with bread and a toothpick to hold the sandwich together.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon House Seasoning
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.
Yield: 2 cups tartar sauce
Prep time: 3 minutes
Ease of preparation: easy
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
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Breakfast Lasagna
1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings
Layer frozen hash browns in a 9x11 inch lasagna pan; season very well with salt and pepper. Layer green pepper, yellow
pepper and onion over hash browns; layer mushroom slices on top. Cook back bacon until crispy; place over mushroom
layer. Beat eggs and milk; add salt. Pour egg mixture over bacon; spread grated cheese on top. Bake at 350 degrees F.
for about 30 to 40 minutes.
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Pork Tenderloin Stuffed with Prosciutto and Provolone
Cut the tenderloin crosswise into serving size pieces (4-6" long). Use a sharp knife to make a pocket in each piece.
Insert the knife into one end of each piece, so the pocket is lengthwise. Stuff with a mixture of chopped prosciutto
and provolone. Coat the pieces with olive oil and roll in a mixture of chopped garlic and rosemary. The pieces should
be rather heavily coated with the garlic and rosemary.
Wrap in plastic wrap and refrigerate for several hours. Cook on a moderately hot grill until done.
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CINCO DE MAYO DINNER
Pico de Gallo (Fresh Tomato and Jalapeno Sauce)
Rajas con Crema (Chili Strips with Mozzarella and Cream)
Pork Tenderloin Fajitas
Papas Rellenas (Stuffed Potatoes)
Mexican Rice
Margarita's Fruit Salad (Dessert)
Beverages: Cold Mexican Corona Beer and Margaritas
PICO DE GALLO
(FRESH TOMATO AND JALAPENO SAUCE)
2 large ripe tomatoes, finely chopped
1/2 cup water
1/4 cup finely chopped scallions (white and tender green part)
1 fresh jalapeno chili, finely chopped
1 clove garlic, finely chopped
Juice of 1 fresh lime
1 teaspoon dried oregano
Salt
In a medium mixing bowl, combine all ingredients and stir to blend well. Refrigerate until serving.
Serve with fresh grilled meat, burritos, tostadas, poached chicken, and simply as a dipping sauce for freshly made
tortilla chips.
Note: For maximum flavor, do not prepare this sauce more than 1 hour ahead of serving time
RAJAS CON CREMA
(CHILI STRIPS WITH MOZZARELLA AND CREAM)
Servings: 8
6 fresh poblano chilies or long green California chilies, roasted, peeled, and seeded, or two 4-ounce cans whole green
chilies, rinsed
2 tablespoons lard or vegetable oil
1 clove garlic, peeled but left whole
1 large onion, cut in half through root end and vertically sliced
1 pound mozzarella cheese, cut into 1-inch cubes
2 cups half-and-half
Pat chilies fry on paper towels and cut lengthwise into 1/8-inch wide strips.
Heat lard or oil in a large, heavy skillet, add garlic and saute over medium heat for several minutes, pressing garlic
gently with the back of a spoon to release flavor. Remove and discard garlic.
Add onion and saute for 1 minute.
Add chili strips and saute 1 minute longer.
Add cheese cubes and reduce heat to low. Pour in half-and-half and simmer just until cheese begins to melt; do not
allow to boil or the sauce will curdle.
Remove from heat immediately and serve hot with flour or corn tortillas.
PORK TENDERLOIN FAJITAS
Source: Steven Raichlen
Servings: 6
HERB AND SPICE RUB (delicious with other different dishes):
1 tablespoon packed brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
FAJITAS:
Two 1-pound pork tenderloins, halved crosswise
2 tablespoons herb and spice rub
1/4 cup fresh lime juice
1/4 cup olive oil
Vegetable oil, for the grill
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 poblano chile or green bell pepper, quartered
2 medium white onions, sliced crosswise 1/2-inch thick
2 bunches scallions, trimmed
18 small flour tortillas
2 tomatoes, seeded and finely diced
1 red onion, finely diced
1 cup coarsely chopped cilantro
1 1/2 cups sour cream
Chipotle Salsa
Pico de Gallo
PREPARE THE HERB AND SPICE RUB:
Combine all of the ingredients in a 1/2-pint jar. Cover and shake to blend.
PREPARE THE FAJITAS:
Cut the tenderloins halfway through lengthwise; pound to 1/4-inch thickness with a meat mallet. Put the meat in a
baking dish; sprinkle with the rub. Drizzle on the lime juice and oil and turn to coat. Cover and set aside to marinate
for 30 minutes.
Light a grill. Lightly brush the grate with oil. Grill the peppers, onions and scallions until they begin to char at
the edges. Remove to a large platter and keep warm.
Remove the meat from the marinade and pat dry. Grill the pork over high heat until browned and cooked through, about 4
minutes per side.
Transfer the meat to a carving board and cut crosswise into thin slices. Transfer the meat to a platter, cover loosely
with foil and keep warm.
Warm the tortillas on the grill until soft, 10 to 20 seconds on each side. Place them in a cloth-lined basket, cover
and keep warm.
Serve the fajitas and grilled vegetables with the tortillas, diced tomatoes, red onion, cilantro, sour cream and
Chipotle Salsa and Pico de Gallo.
PAPAS RELLENAS (STUFFED POTATOES)
Makes 12 stuffed potato cakes or 6 servings
6 medium Idaho Potatoes (about 6 oz. each) peeled
1/2 medium onion, finely diced
2 cloves garlic, finely chopped
5 canned chipotle chilies*, finely chopped
1 1/2 lbs. extra lean ground beef
1/2 cup canned tomato sauce
cumin, salt and black pepper to taste
1/2 cup flour for dredging
oil for frying
Cut potatoes into 1/4-inch thick slices. Cook in boiling, salted water until just done, about 10 minutes. Drain and let
cool.
In a medium skillet, over medium heat, cook onions, garlic and chilies until soft, about 8 minutes.
Add beef and cook an additional 7 minutes or until the beef is browned and completely cooked through.
Add tomato sauce and cook until thick, about 8 minutes. Season with cumin, salt and pepper to taste.
Pass potatoes through a food mill, then season them with salt and pepper. With clean hands, form potatoes into
approximately 12 small balls, each about the size of a large lime. Roll balls in flour, covering them lightly on all
sides. Flatten the balls into 'cakes', 1/4 to 1/2-inch thick. Place approximately 1 1/2 tablespoons of the meat mixture
into the center of each cake and then fold the cake up and over the filling, pinching to seal. Refrigerate stuffed
potato cakes about 20 minutes.
Heat 2-3 inches of oil in a deep, heavy-bottomed pot over medium heat (350 - 375F).
Fry potato cakes until golden brown. Serve with salsa, if desired.
*For a spicier version, increase the number of chipotle chilies.
MEXICAN RICE
Servings: 6
1 tbsp vegetable oil
1 large onion, chopped
1 cup long-grain rice, uncooked
1 (28 oz) can stewed tomatoes
1/2 cup water
1/2 medium sweet green pepper, chopped
1/2 medium red bell pepper, chopped
2 tsp. chili powder
1/4 tsp. cayenne pepper
In a large skillet, heat oil and add onion and rice. Saute for 5 minutes, or until onion is translucent and rice is
evenly browned, stirring frequently.
Add remaining ingredients and mix well. Cover and simmer until rice is tender, approximately 30 minutes.
Remove lid and continue cooking until liquid is absorbed.
MARGARITA FRUIT SALAD
Source: Light the Fire: Fiery Food with a Light New Attitude by Linda Matthie-Jacobs
Servings: 6
TEQUILA ORANGE LIQUEUR DRESSING:
3 tbsp tequila
3 tbsp orange-flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
3 tbsp orange marmalade
juice of 1 lime, approximately 2 tbsp
FRUIT SALAD:
4 cups fresh strawberries, sliced
4 oranges, peeled, sectioned, and cut in small pieces
1 small honeydew melon, rind and seeds removed, and cut in small pieces
1 small cantaloupe melon, rind and seeds removed and cut in small pieces
In a large bowl, mix together tequila, orange-flavored liqueur, orange marmalade and lime juice.
Add strawberries, oranges, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to
allow the flavors to blend.
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Roast Tenderloin with Cream Sauce
1 tsp butter
4 (8-9 oz) filets mignon
1-1/2 C dry white wine
1-1/2 tsp Dijon mustard
1/3 C finely chopped green onion (optional)
4 tsp finely chopped shallots
salt, black pepper
2 C whipping cream
Melt butter in large skillet. Add filets and saute over high heat, turning to brown both sides. Cook to desired degree
of doneness. Remove from pan and keep warm on serving platter. Add wine to skillet and cook, stirring up browned bits,
to deglaze pan and to reduce liquid by 1/2. Add mustard, green onion, shallots and salt and pepper to taste. Stir in
cream. Cook and stir over high heat 2-3 minutes longer. Pour sauce over filets and serve immediately.
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Banana nut bread
INGREDIENTS:
* 1 cup butter or margarine
* 2 cups sugar
* 4 eggs
* 1/4 teaspoon salt
* 2 teaspoons soda
* 4 cups flour
* 6 large bananas, very ripe, mashed
* 1 cup finely chopped pecans
PREPARATION:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together;
add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a
toothpick inserted in center comes out clean.
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pear and almond tart
Ingredients:
Pears
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3 medium-size firm but ripe Bosc pears, peeled
Crust
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose flour
Almond Filling
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)
Preparation
For pears:
Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar
dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20
minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
For crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth,
scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes
together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made
2 days ahead. Keep refrigerated.)
For almond filling:
Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in
egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to
12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into
9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch.
Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides
are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with
back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half
crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula
under pears and arrange atop filling like spokes of wheel with narrow ends in center.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan
on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut
tart into wedges; sprinkle with powdered sugar, if desired, and serve.
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i was bored(might add more later)
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