Tuesday, January 31, 2017

Cauliflower Pizza Bites


Ingredients:
1 large head cauliflower
2 large eggs
1 c. shredded mozzarella
1/4 c. shredded Parmesan
3 tbsp. finely chopped fresh basil
1 tbsp. garlic powder
kosher salt
Freshly ground black pepper
1/2 c. marinara
1/4 c. mini pepperoni


Directions:
Preheat oven to 400 degrees F. 

Grate cauliflower on the small side of box grater to form fine crumbs. Transfer to a large bowl.

Add egg, 1/3 mozzarella, Parmesan, 2 tablespoons basil, and garlic powder and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes.

Top each cauli patty with a thin layer of marinara, remaining mozzarella, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more.

Garnish with remaining basil and serve.

Monday, January 30, 2017

OvenFried Onion Rings.

Oven Fried Onion Rings


Total Time: 30 minutes
Prep Time 10 minutes
Cook: 20 minutes
Yield:4 to 6 servings
Level:Easy

Ingredients
2 cups all-purpose flour
2 teaspoons smoked paprika
4 teaspoons kosher salt
2 cups buttermilk
4 eggs
3 cups panko breadcrumbs
4 tablespoons olive oil
2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick

Directions:
Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.

In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.

Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.

Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.

Recipe of jeff-mauro

Sunday, January 29, 2017

Crispy Chicken With Fennel

Crispy Chicken with Fennel

Ingredients:
⅓ cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

Directions:

Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.


Saturday, January 28, 2017

Quinoa Tabbouleh Salad




Serves: 2 - 4 servings
Ingredients
  • 2 cups cooked quinoa
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumbers
  • 1 cup chopped parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt + Pepper to taste (chili salt if you can find it*)
Instructions

In a separate bowl, whisk together oil, lemon, salt and pepper. Pour dressing over salad ingredients and toss to combine.
Serve immediately or add in your favorite proteins (chickpeas, chicken, steak, shrimp, etc. would all be delicious).
Enjoy

Friday, January 27, 2017

Crispy Chicken Casserole

Crispy Chicken Casserole

Ingredients 

 3 cups Tyson chopped cooked chicken

2 cups finely chopped celery

1 cup (4 ounces) Kraft shredded Cheddar cheese

1 cup Daisy sour cream

1 cup Hellman’s mayonnaise

1 (4-ounce) can La Choy water chestnuts, drained and chopped

1 (10-3/4-ounce) can Campbells cream of chicken soup

1/2 cup slivered almonds, chopped fine

1 (6-ounce) can Durkee French-fried onion rings

Directions

 Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with Pam cooking spray.
In a large bowl, stir together Tyson chicken, celery, Kraft cheese, Daisy sour cream, Hellman’s mayonnaise, La Choy water chestnuts, Campbells soup, and almonds. Spoon into prepared baking dish.
Bake, uncovered, for 30 minutes. Sprinkle Durkee onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Thursday, January 26, 2017

Six Layer Dinner



Six Layer Dinner 
Serves 6-8
Prep time 3 hours 30 minutes
Ingredients:
2 pounds ground beef
1 onion, thinly sliced
1 pound of your favorite potato, thinly sliced (we used sweet potatoes)
3 medium-sized tomatoes, thinly sliced
2 cups zucchini, thinly sliced
1 bunch fresh basil, roughly chopped
7 cloves garlic, minced into a paste
3 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons salt
Pepper to taste 


Directions:
In a 6-quart slow cooker, add in ground beef, tomato paste, garlic, 1½ teaspoon of salt, and pepper. Mix well so that tomato paste is fully incorporated into the meat. Even out the top with a spoon.

Layer by layer: Top with onions. Top with tomato. Top with basil.  Layer on sweet potato. Layer on zucchini. Sprinkle on the remaining ½ teaspoon salt, and pepper to taste.  Drizzle olive oil on top. 

Cook on high for 3 hours.
Remove pot from base. Allow to cool with lid partially open for 5-10 minutes. Serve.

Wednesday, January 25, 2017

BBQ Chicken Pizza Soup


BBQ CHICKEN PIZZA SOUP
Ingredients:
2 T. olive oil
1 cup chopped red onion
1 T. minced garlic
2 cups low sodium chicken broth 

1/2 cup BBQ sauce
2 cups shredded cooked chicken 

1/4 tsp. garlic salt
Pinch cayenne
8 T. chopped cilantro, divided use
1 cup grated smoked Gouda cheese
Serves 4.

Directions:
1. Heat oil in a medium pot over medium heat. Add the onion and garlic and cook stirring, for 7 minutes or until onion is tender. Pour in chicken broth, BBQ sauce, garlic salt and cayenne; bring to a boil, stirring occasionally. Reduce heat to low and simmer for 10 minutes.

2. Stir the chicken into the soup and continue simmering until warmed through, 4 to 5 minutes. Stir in 6 tablespoons of the cilantro into the serve and then ladle soup into bowls. Serve topped with the grated cheese and the remaining cilantro. 

Tuesday, January 24, 2017

Pasta All'Amatriciana

The Secret Italian Sauce You 
Need To Make Right Now


Italian Sauce

   When it comes to preparing pasta all’amatriciana, remember: Simple is better. There are many opinions about ingredients when it comes to preparing the dish today, and many chefs choose to add onion or garlic. However, the mayor of Amatrice emphatically states that this is not traditional, favoring only guanciale, pecorino, white wine, black pepper, chili pepper, and San Marzano tomatoes. It’s safe to say that he knows best!
Recipe: Pasta All'Amatriciana 

Ingredients: 
1 tablespoon extra virgin olive oil
6 oz. guanciale (pancette or in a pinch bacon will do), cut into cubes
Pinch of red pepper flakes
1/4 cup dry white wine (optional)
1 28oz. can whole peeled San Marzano tomatoes, crushed by hand
Pinch of freshly ground black pepper
Salt
1 lb. spaghetti or bucatini pasta
1/4 cup freshly grated Pecorino (or Parmesan), plusadditional for serving.

Directions:
Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.

If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.

While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.

Remove from heat and stir in cheese. Season to taste with salt and pepper and serve. 
Wine pairing: Keep it local and look for a central Italian red to complement the bite of the tomato and spice: Cesanese del Piglio from Lazio, Montepulciano d’Abruzzo from Abruzzo, or Chianti Classico from Tuscany.

Monday, January 23, 2017

Roasted Carrot Red Lentil Ragout


Roasted Carrot Red Lentil Ragout

This dish can be made as a topper with a serving of rice or  as a soup by adding more chicken stock if you prefer a thinner soup.

Ingredients
1 ½ pounds carrots, peeled
5 tablespoons olive oil
2 ½ teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
¾ teaspoon ancho chili powder
¾ teaspoon chipotle chili powder
⅛ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice. 


Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. 

Serve with rice, or as a thick soup.

Sunday, January 22, 2017

Chicken Cabbage Stir-Fry

Chicken Cabbage Stir-Fry
Ingredients:
3 chicken breast halves.
1 tsp of oil.
3 cups of green shredded cabbage.
½ cup of diced red bell pepper.
1 tbsp of cornstarch.
½ tsp of ground ginger.
1 tsp of garlic powder.
½ cup of water.
Soy sauce.
Directions:
Clean the chicken and cut into strips.  Place in a frying pan with heated oil over medium high heat.  Stir constantly until chicken is cooked.  Stir in the cabbage and red pepper for about 2 minutes. 
Combine the cornstarch, seasonings, and soy sauce.  Stir in the sauce and cook to thicken for about 1 minute.

Saturday, January 21, 2017

Poached Fish In Tomato Basil Sauce.


Poached Fish In


Tomato Basil Sauce

When she made her fish dish, though, my mom would invariably use High Liner fish fillets, the kind that come in a big block and that you basically have no choice but to throw directly into a pan full of simmering liquid. I don’t think I’ve ever seen those prepared any other way (can you even thaw them?) My mom, she would use a can of diced tomatoes for her source of liquid, and then she would add a handful of instant rice to it as the fish was simmering.
I more or less took my memories of her recipe and kicked it up a notch… The one thing that I appreciate the most about this fish dish, apart from the fact that it’s absolutely delicious, is that it’s incredibly easy to make and that it uses fish in its frozen form. No need to thaw it first!
It makes it a perfect option for those nights when you forgot to take meat out of the freezer…
Now, while I have nothing against the big blocks of fish fillets, I strongly suggest that you use individually frozen fillets instead, something like this right here. 
You can go with basically any kind of white fish that you like, but thick, firm fillets will definitely yield the best results. Something like cod, halibut, catfish or my personal favorite, if you can get your hands on it: mahi-mahi!


Unfortunately, I had no such luck this time: there was no mahi mahi in the counter when I went grocery shopping, so I had to settle for cod.
And while canned diced tomatoes are one of the most versatile ingredient in the world and can be a true life saver sometimes, nothing quite beats the flavor and texture of fresh cherry tomatoes in a delicate dish such as this one.
From freezer to table in under 30 minutes - you won't believe how incredibly tasty and delicious this Easy Poached Fish recipe really is!
You won’t need that much either: 2 cups will amply suffice. And you don’t have to use the multicolored ones if you can’t get your hands on them, although they will make your dish look particularly pretty. But really, any kind of grape or cherry tomatoes will do.
Simply slice them in half and place them in a saute pan set over medium heat; throw in the sliced garlic, salt and pepper and cook for about 5 minutes, or until the tomatoes start to turn soft and start to blister.
From freezer to table in under 30 minutes - you won't believe how incredibly tasty and delicious this Easy Poached Fish recipe really is!
At that point, add the chicken stock and dry white wine if using… feel free to sub an extra 1/4 cup of chicken stock if you want to keep your dish squeaky clean or completely booze free.
The wine does, however, confer a very agreeable depth to the flavor of the dish.
And hum, not that I mean to brag or anything, but did you happen to notice my beautifully gelified chicken stock? YUM! That stuff is so good, I could almost eat it by the spoonful; it’s like chicken Jell’o!
From freezer to table in under 30 minutes - you won't believe how incredibly tasty and delicious this Easy Poached Fish recipe really is!
But I digress… back to our poached fish.
Throw in your frozen fish fillets and sprinkle them with a handful of chopped basil.
Note that you could also use fresh fish fillets, if you wanted to, or if that’s all you had on hand. Don’t go freezing your fresh fish just so you can make this recipe. Simply take into account the fact that fresh fish will cook much quicker than frozen, so you might want to let the sauce simmer for about 15 minutes before to throw that fish in… 5 to 10 minutes total cooking time for the fresh fish will be more than enough! 
From freezer to table in under 30 minutes - you won't believe how incredibly tasty and delicious this Easy Poached Fish recipe really is!
Finally, put the lid on and walk away. Your dish now needs to simmer for 20 to 25 minutes, until the fish is fully cooked. You’ll know that the fish is cooked when you poke it with a fork or sharp knife and it easily pierces through the flesh.
Oh, and now would be a good time to cook some rice, quinoa or couscous, if you wanted to serve some of that with your fish. Or make a light salad, steam some broccoli, asparagus or green beans, or even whip up a batch of cauli-rice, why not? The one I made to go with this Mongolian Beef was pretty darn good and would go really well with this Poached Fish recipe. Just maybe hold the sesame oil, if you’re gonna go with that option…
From freezer to table in under 30 minutes - you won't believe how incredibly tasty and delicious this Easy Poached Fish recipe really is!
As soon as the fish is cooked all the way, you dish is ready to be served.
Just sprinkle it with an additional handful of chopped basil and call the fam: dinner is ready!
From freezer to table in under 30 minutes - you won't believe how incredibly tasty and delicious this Easy Poached Fish recipe really is!
Serve your fish with the side dish of your choice. Whatever you do, though, make sure to top it with a few generous spoonfuls of the tomato basil sauce.

Friday, January 20, 2017

Pasta With Moreton Bay Bugs

Pasta With Moreton Bay Bugs
Another first sampling of a dish in a foreign country happened in Sydney AUS the last evening of our stay.  An Italian restaurant was chosen.   On the menu was Moreton Bay Bugs in a pasta dish.  Upon questioning the waitor, he responded they are a type of lobster.  My opinion: the taste is much like a Logistino lobster.  They were one bite size and semi-soft and not very flavorful.  The cost is about $16.00 per pound.  Definitely a one time encounter.

Australian Wallaby Burger

Australian Wallaby Burger
We arrived in Tasmania NSW for a full day.  Following a 5 hour tour into a National Park with many interesting sights of nature, we decided to find a nice restaurant with the locals and perhaps find a Tasmanian dish.  The Wallaby Burger filled the bill.  So how did it taste?  It was more like pulled pork.  It was lightly dressed with a bar-b-que sauce and the slightest "gamey" taste which took time to discern.  It was not a dominant flavor.  We all agreed if we didn't know what we were served and told us it was pulled pork we would not have thought further.  It was served with a jam on the bun.  I think I remember it being current but it was not the traditionally sweet tasting jam.  Yes I would order the sandwich again.

Thursday, January 19, 2017

Australian Hot-Dog


Australian Hot-Dog
On a recent cruise I was told I must sample an Australian Hot-Dog.  This person couldn't describe what was so different but said you just have to try one.  A small coffee shop on George Street in Sydney Australia serves the hot-dogs at noon.  You have a choice of six different ways to order your sandwich with fries.  Curious about what could make them different, I tasted just the meat.  I could not discern a difference from any other hot-dog I had ever tasted.  It simply is the condiments.  For $6.35 US, it made a nice lunch for a change and served in a box. 

These were my choices:
Cali: caramelized onion, corn relish, Gruyere cheese, mustard and ketchup.

Mac Daddy:  macaroni and three cheeses.

Jackie Chan:  asian slaw, pickles, satay, and sweet chili jam.

Aussie:  scrambled egg, bacon, beet root relish, Gruyere cheese, ketchup.

Chili Willie:  beef con carne, corn relish, mustard, mayo, Gruyere cheese.

Big Dog:  fries, bacon, slaw, pickles, corn relish, mustard, and Gruyere cheese. 

Wednesday, January 18, 2017

San Francisco Seafood Chowder With Shrimp And Scallops


San Francisco Seafood Chowder
With Clams, Shrimp, And Scallops

Serves six to eight people.

Ingredients:
2 thick slices bacon,  
1/2 cup chopped onion, diced 
1/2 cup chopped celery 
1/8 tsp. dried thyme
1-7 1/2 oz. can chopped clams
2 medium russet potatoes, peeled and cubed
1 cup milk
1 cup half and half
3 T. unsalted butter
1/2 lb. large shrimp, peeled, deveined and sliced in half through the back 

1/2 lb. sea scallops, halved or quartered depending on size
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 T. pale dry sherry
Chives for garnish


Directions:
1. Cook the bacon in a 5-qt. Dutch oven or saucepan until crispy. Remove bacon with a slotted spoon and drain on paper towels.

2. Add the onion and celery to the pot and sauté for about 5 minutes or until tender. Stir in the thyme. Drain the clams into a measuring cup and add enough water to make 1 1/2 cups liquid, add to the pot, stirring constantly. Add the potatoes. Bring to a boil and then simmer until potatoes are tender, 8 to 10 minutes. With a potato masher, slightly mash some of the potatoes to thicken the soup.

3. Add the reserved clams, milk and half and half. Bring to a simmer. Add the shrimp and scallops and simmer until seafood is just done, about 4 minutes. Season with salt and pepper. Stir in the sherry. Serve sprinkled with bacon and chives.

Tip: For a thicker soup, stir 3 T. flour into the onions and celery with the thyme. Cook and stir a minute before adding the clam liquid.

Tip: This chowder is great served with sourdough bread for dipping! 
Recipe from Phillis Carey