Category Archives: Recipes

Recipes

Queso Fundido

Queso Fundido
Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy
Servings: 10

1/2 pound Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
1 whole Medium Onion, Finely Diced
2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
Sprinkle Of Chili Powder
3 whole Roma Tomatoes, Diced
Tortilla Chips For Serving

Preparation Instructions:
In a large dutch oven, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
To build the layers, place 1/3 of the cheese in a medium-sized ovenproof dutch oven. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
NOTE: Depending on the size of your dutch oven or baking dish, you may have some ingredients left over. Just build up the ingredients in the dutch oven; they’ll shrink quite a bit once the cheese melts!
Cover and begin to check it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
Remove from the heat, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

http://thepioneerwoman.com/cooking/2014/01/queso-fundido/

Prosciutto Wrapped Asparagus

These salty asparagus spears are great for entertaining guests or served as a starter dish at a dinner party. I also like to dip these in soft boiled eggs, instead of toast strips. Make sure to get good quality prosciutto from your local deli, it should be cut paper thin.

Cook’s notes: You can pre-wrap the aspragus ahead of time and store in the fridge until guests arrive. It’s best served just off the grill. When I first made these, I used the whole prosciutto slice to wrap around the asparagus but it was a little too salty so I recommend using half of the strip as suggested in the instructions.
Ingredients12 asparagus spears6 prosciutto slices/stripsA little ghee for fryingInstructionsWash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
Preparation time: 15 minutesCooking time: 5 minutesNumber of servings: 12 spears
http://eatdrinkpaleo.com.au/prosciutto-wrapped-asparagus-recipe/

Crispy Shrimp Pasta

4 oz fettuccine pasta
3/4 lb raw shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1 tsp freshly ground pepper
2 tbsp flour
1 tbsp olive oil
1 tbsp butter
1 1/4 cups low-sodium chicken broth
1/2 cup whipping cream
1/2 tsp cajun seasoning
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine.
Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and
toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat.
When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown,
approximately 2-3 minutes per side. Remove to plate. Pour in the chicken broth. Cook for about
5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream,
whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken
the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper,
cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.
*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with
4 tbsp cold water and add to the sauce. Sauce will thicken immediately.
http://www.kevinandamanda.com/recipes/dinner/crispy-shrimp-pasta.html#_a5y_p=983851

Baked gnocchi with bacon, tomato and mozzarella

Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 2-3
Ingredients
  • 500g store-bought gnocchi
  • 250g bacon, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 1 400g tin chopped tomatoes
  • 1 tablespoon tomato paste
  • handful cherry tomatoes, halved
  • 1 teaspoon sugar
  • 2-3 tablespoons cream/yoghurt
  • large handful fresh parsley, chopped
  • salt & pepper to taste
  • 100g mozzarella, sliced
Instructions
  1. Pre-heat the oven to 200°c.
  2. Bring a large pot of salted water to the boil.
  3. In the meantime, make the sauce.
  4. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
  5. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
  6. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
  7. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning.
  8. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
  9. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
  10. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
  11. Remove from the oven and allow to rest for 5 minutes before serving.

Found this on Pinterest… it was pretty good.

http://simply-delicious.co.za/2013/07/16/baked-gnocchi-with-bacon-tomato-and-mozzarella/

Country-Style Mashed Potatoes

6 Servings
3 LBS large Idaho potatoes, peeled and cut into 2-inch chunks
Kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup heavy cream, at room temperature
1/2 cup sour cream
3 large scallions, finely chopped (this is optional)
Several dashes of Tabasco
Freshly ground pepper
** Minced garlic can also be added for a different touch

1. In a large saucepan, cover the potatoes with water and add 1 teaspoon kosher salt. Bring to a boil over high heat and cook until tenter, about 20 minutes/ Drain the potatoes. Return them to the saucepan and shake over high heat for about 30 seconds to dry them out.
2. Using a potato masher, mash the potatoes with the butter, leaving in some small lumps. Stir in the heavy cream, sour cream, and scallions and season with Tabasco, kosher salt and pepper.

** Food and Wine – February 1995

Soy-Grilled Mahi Mahi recipe with Korean Dipping Sauce

(Makes 2 servings, recipe slightly adapted from one which appeared in Weeknight Grilling, a magazine published by Cuisine at Home.)

2 pieces Mahi Mahi

Sauce/Marinade:
1/4 cup soy sauce
1 1/2 T Rice vinegar (not seasoned)
1 T sesame oil
2 T Splenda or brown sugar
1 green onion, thinly sliced
1 tsp. garlic puree (also called ground garlic)
pinch of cayenne pepper or a dash of hot sauce

Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.

While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)

Put fish on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The fish should feel barely firm when it’s done; don’t overcook. Serve hot, with dipping sauce on the side.

This recipe was used on Tuna in the magazine, and I think it would also be very good on Salmon.
http://kalynsprintablerecipes.blogspot.com/2009/09/soy-grilled-mahi-mahi-recipe-with.html

Guacamole

4 Ripe Haas Avacados (brown just give to the touch)
3 Tsp freshly squeezed lemon juice
8 dashes Tabasco
1/2 Cup small diced red onion (1 sm onion)
1 large clove garlic minced
1 tsp Kosher Salt
1 tsp freshly ground black pepper
1 med. tomato, seeded & small diced

– Cut avocados in 1/2, score with a knife, scoop out & immediately add lemon juice
– add all other ingredients – add tomato last – and mix
– plastic wrap pressed directly on top – prevents it from getting brown

Chipotle’s Chicken/Steak Marinade & Rice

1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

[ for steak marinade it is the same, but use 4 small steaks @ 6 ounces each]

Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.

Recipe will make four burritos.

Chipotle’s Basmati Rice Recipe
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.

Cheese Potato Casserole

Ingredients
1/2 Cup of melted butter
2 LB. bag of frozen hash brown potatoes, thawed
1/2 Cup chopped onion
2 Cups cheddar cheese, grated
1 Tsp. salt
1/4 Tsp. pepper
1 carton sour cream
1 and 3/4 cans of cream of chicken soup
2 Cups crushed Corn Flakes
1/4 Cup melted butter (for the corn flakes)

Instructions
Mix in a large bowl and place in a 9″ x 13″ baking dish or two square 8″. Top with 1/4 cup melted butter with 2 cups crushed corn flakes. Bake 50 minutes in 350 degree oven.

Freezes well before baked, set out to partially thaw or allow more time to bake.

Cornerstones – A Cookbook By Assistance league – Marshalltown, Iowa
– Jane Maulsby (Mrs. Orval)

Texas Oven-Roasted Beef Brisket

Paula Dean’s Texas Oven-Roasted Beef Brisket from the Food Network site.

Recipe courtesy Tom Perini

Prep Time: 10 min
Cook Time: 4 hr 0 min
Level: Easy
Serves: 10 servings

Ingredients
* 2 tablespoons chili powder
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon sugar
* 2 teaspoons dry mustard
* 1 bay leaf, crushed
* 4 pounds beef brisket, trimmed
* 1 1/2 cups beef stock

Directions

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.