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Recipe of the Day
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TOPIC: Recipe of the Day

Re: Recipe of the Day 7 years, 2 months ago #1141

Chicken Fajitas

Ingredients

Marinade (Mojo):

* 1 orange, juiced
* 2 limes, juiced
* 4 tablespoons olive oil
* 2 garlic cloves, roughly chopped
* 3 chipolte chiles, in adobo sauce
* 3 tablespoon roughly chopped fresh cilantro leaves
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
* Salt and pepper
* 2 red bell peppers, thinly sliced
* 1 large onion, thinly sliced
* Lime juice, olive oil, optional
* 12 flour tortillas, warm
* Guacamole, recipe follows
* Good quality store bought salsa

Directions

In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a ridged grill pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
Thinly slice the steak against the grain on a diagonal.


To serve:

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
May also be served with sour cream and shredded cheese.


Guacamole:

5 ripe Hass avocados
3 to 4 limes, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

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Re: Recipe of the Day 7 years, 2 months ago #1142

Ingredients

* 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites

Pico de Gallo Salsa:

* 4 vine ripe tomatoes, seeded and chopped
* 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
* 1 small white onion, chopped
* 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
* Salt

Beef and Beans Topping:

* 1 tablespoon extra-virgin olive oil
* 1 pound ground sirloin
* 2 cloves garlic, chopped
* 1 small onion, chopped
* 1 jalapeno pepper, seeded and chopped
* 1 teaspoon salt
* 1 1/2 teaspoons dark chili powder
* 1 1/2 ground cumin, half a palmful
* 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
* 1 can black beans, 15 ounces, drained

Cheese Sauce:

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:

* Sour cream
* Chopped scallions
* Chopped black olives
* Diced pimento
* Sliced avocado, dressed with lemon juice
* Hot pepper sauces

Directions

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
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Re: Recipe of the Day 7 years, 2 months ago #1143

Chimichanga

Ingredients

Filling:

* 3-pound boneless shoulder chuck roast
* Salt and freshly milled black pepper
* 1/4 cup bacon drippings or vegetable oil
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1 cup beef stock
* 2 small tomatoes, preferably Italian plum, chopped
* 1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded
* 4 thin 10- to 12-inch flour tortillas, warmed
* Vegetable oil for deep-frying
* Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
* Sour cream, chopped tomato, and sliced scallions
* Pico de Gallo (page 77) or other favorite salsa

Directions

Rub the roast with salt and pepper.
Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.
You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.
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Re: Recipe of the Day 7 years, 2 months ago #1144

Chimichanga

Ingredients

Filling:

* 3-pound boneless shoulder chuck roast
* Salt and freshly milled black pepper
* 1/4 cup bacon drippings or vegetable oil
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 1 cup beef stock
* 2 small tomatoes, preferably Italian plum, chopped
* 1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded
* 4 thin 10- to 12-inch flour tortillas, warmed
* Vegetable oil for deep-frying
* Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
* Sour cream, chopped tomato, and sliced scallions
* Pico de Gallo (page 77) or other favorite salsa

Directions

Rub the roast with salt and pepper.
Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.
You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately.

http://t3.gstatic.com/images?q=tbn:3t3DuD4AnoG85M:http://www.pillsbury.com/images/recipes/beautyshots/r41362fp.jpg&t=1
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Re: Recipe of the Day 7 years, 2 months ago #1145

Chicken Carbonara

Ingredients

* 2 teaspoons olive oil
* 4 ounces thinly sliced pancetta, chopped
* 2 teaspoons minced garlic
* 2 1/2 cups whipping cream
* 1 cup freshly grated Parmesan
* 8 large egg yolks
* 1/4 cup chopped fresh basil leaves
* 1/4 cup chopped fresh Italian parsley leaves
* Salt
* 1 pound spaghetti
* 4 cups coarsely shredded chicken (from 1 roasted chicken)
* Freshly ground black pepper
* 1/2 cup chopped walnuts, toasted
* 1 tablespoon finely grated lemon peel

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

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Re: Recipe of the Day 7 years, 2 months ago #1146

Spaghetti with Meatballs

Ingredients

* 7 cloves garlic
* 1 tablespoon olive oil
* 1 (28-ounce) can peeled San Marzano tomatoes, crushed by hand
* 1 (28-ounce) can plum tomatoes, chopped coarse
* Salt and pepper
* 1/4 pound sweet sausage
* 1/2 pound ground lean beef
* 1/4 pound ground pork
* 1/4 pound ground veal
* 1 egg
* 1 /2 cup freshly grated Pecorino Romano
* 1 tablespoon Italian parsley, chopped
* 1/2 teaspoon garlic, minced
* 1 teaspoon shallots, minced
* 1 cup bread crumbs
* 1 cup water
* 1 cup olive oil
* 1 pound spaghetti, cooked al dente
* Fresh basil, chiffonade, for garnish

Directions

To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef, pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls. Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta.

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Re: Recipe of the Day 7 years, 2 months ago #1147

Goat Cheese Ravioli with Creamy Walnut Sauce

Ingredients

Filling:

* 1 cup crumbled goat cheese
* 1/2 cup finely chopped toasted walnuts
* 1/2 cup minced fresh basil leaves
* 1 tablespoon extra virgin olive oil
* 2 teaspoons minced garlic
* 1 teaspoon minced lemon peel
* 3 large pasta sheets
* Water

Sauce:

* 4 tablespoons butter
* 1/2 cup chopped walnuts
* 1/2 cup finely chopped shallots
* 1/2 teaspoon minced garlic
* 1/2 cup dry white wine
* 2 cups whipping cream
* 1/4 cup chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup freshly grated Asiago or Parmesan

Directions


In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.

Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.

Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.

Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

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Re: Recipe of the Day 7 years, 2 months ago #1148

Beef burger

Ingredients

* 1 1/4 pounds lean ground chuck
* 1 1/2 teaspoons salt
* 3/4 teaspoon freshly ground black pepper
* 3 portobello mushrooms, stems trimmed
* 3 tablespoons olive oil
* 1/2 cup mayonnaise
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon minced garlic
* 4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally
* 2 cups fresh arugula

Directions

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.

Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.
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Re: Recipe of the Day 7 years, 2 months ago #1149

Chili cheesy fries

Ingredients

* 4 medium baking potatoes, washed, cut into 1/8's lengthwise
* 1 teaspoon smoked chili powder
* 1 1/2 teaspoons coarse salt
* Cracked black pepper
* 2 teaspoons olive oil

Directions

Preheat oven to 450 degrees F. Place potatoes, chili powder, salt, pepper, and oil in plastic bag. Shake vigorously to coat potatoes evenly with all ingredients. Spread out on a cookie sheet. Do not over crowd or overlap potatoes or they will steam. Bake 20 to 25 minutes, turning once, until golden and cooked through.
Remove from oven and let stand 5 minutes. They will come off tray easily.

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