4/7/15

The Barefoot Contessa’s Mustard-Roasted Fish



 
Ingredients:
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions:
Preheat the oven to 425 degrees
 Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top
 


 
 

4/6/15

Peter's Sherry Shrimp


Recipe and photo courtesy of Peter Francis Battaglia
 
Wild US caught shrimp, dusted with seasoned flour
Sauté till almost done in olive oil
Add more olive oil, a sliced clove of garlic, and deglaze the pan with some sherry
Reduce, then add the shrimp back and lightly cook on both sides for 1 min per side
Add a small pat of unsalted butter, mix around in the pan
Squeeze in some fresh lemon
Season with a little sea salt, black pepper and some chopped parsley
Serve on crostini.

Malisa's Baked Chicken Chimichangas


 
 
Recipe and photo courtesy of Malisa Thompson
Ingredients:
 
8 oz. of cream cheese
8 oz. Of pepper jack shredded cheese
1 1/2 tbsp Taco seasonings
1 lb. Cooked chicken, shredded
flour tortillas
cooking spray
 shredded cheddar cheese
greens onions
guacamole
sour cream and salsa
(I didn't use any seasoning I used red chilies instead)
 
Directions:
 
Dice up raw chicken and boil till cooked. Mix together cream cheese, pepper jack cheese, cheddar cheese (I used sharp white cheddar cheese or just sharp cheddar) green onions (optional chillies) and seasonings (I just use my hands).
Fold in your chicken after its cooked and shredded. Divide among your tortillas. Tuck in sides and roll up each tortilla.
Spray cookie sheet or casserole dish with cooking spray.  Put chimichangas with seam down spray the tops of chimichangas with cooking spray and bake at 350 degrees for 15 minutes, flip and bake for another 15 minutes.
Serve with your choices salsa, sour cream, guacamole and enjoy.

Valerie's Crab Cake Stuffed Mushrooms


 
Recipe and picture courtesy of Valerie Alava Ross

Ingredients:
 
1 lb crab meat
1/4 cup diced onions
1/4 cup diced celery
 (both quick sautéed in microwave or stovetop till soft)
 1 egg
 1/4 cup mayo
1/4 cup panko
1 tbsp dijon mustard
Old Bay Seasoning
juice from 1/2 lemon
cayenne pepper
1 tsp worcestershire sauce  
dash of tobasco sauce
 
Directions:
 
Combine ingredients. Wash and stem them. Fill each shroom with mixture, top with a melted butter/panko mixture (crumb topping). Bake @ 350 for 20 minutes.
 
 

Juleigha's Mississippi Pot Roast

 
Recipe and photo courtesy of Denise Morgan Evans and Juleigha Roberts-Frick
 
Ingredients:
 

A pot roast (It should be labled 'pot roast' or 'chuck roast)
1 pkg of dry au jus mix (I use Johnny's)
1 pkg of dry ranch dressing mix (I use Hidden Valley)
1 cube of butter (1/2 cup) (not margarine)
10 or so pepperoncini peppers with about 2 TBS of the juice.
 
 
Directions:
 
Place roast in crock pot, sprinkle on the dry mixes, add the butter and top with the peppers. Set on high for 6 hours. We use a dense crusty bread to dip in the au jus. No need for butter on the bread.


Judy's Home Made Catalina Dressing

 
 
Recipe and picture courtesy of Judy Crox

 
1/2 a Yellow Onion, roughly chopped
1/2 cup Ketchup
1/4 cup Red Wine Vinegar
1/8 cup Honey
1/8 cup Light Brown Sugar
1/2 tablespoon Worcestershire Sauce
1 teaspoon Paprika
3/4 teaspoon Kosher Salt or more to taste
1/4 teaspoon Black Pepper
1/2 teaspoon dry mustard
1 cup Extra Light Olive Oil or Canola

3/22/15

Pollo saltado... Peruvian-style stir fried chicken

 
 
 
 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 lb. chicken breast, skinned, bonned, and cut in thin slices
  • 2 garlic cloves finely diced
  • 3 tablespoons vegetable oil
  • 1 red onion cut in thick slices
  • 2 tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find)
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • ½ cup fresh cilantro, chopped
  • 2 cups French fries
  • White rice as a side dish
Instructions
  1. Season the chicken stripes with salt and pepper.
  2. Put a wok or a pan over very high heat. When it is smoking, add the oil, let smoke again, add and saute the chicken, a few slices at a time so they don't steam but remain golden instead (about 10 minutes, depending on how strong the flame is).
  3. In a home stove it´s almost impossible to get that kind of heat, besides, the fire alarm will alert the Firefighters and all the experience will be a mess.
  4. Add garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar on the sides of the pan and mix everything. Season with more salt and pepper.
  5. Take off the heat, add chopped cilantro and serve at once with French fries and white rice.

3/14/15

Beef Barley and Vegetable Soup

 
 
Pictures and recipe contributions shared by Susan Abbey Newman's recipe from her mom Shirley Abbey and Darlene Raiente
 
Ingredients:
2 tablespoons extra virgin olive oil
2 Tablespoons Tomato Paste
1lb beef (such as ribeye or sirloin) cut up into small pieces 
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped white onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
 a big pinch of dried thyme or 2 sprigs of fresh tied together
2 Bay Leaves
Salt and Pepper
10 cups canned Beef Broth
1 ½  cups pearled Barley
 
 
Directions:
 
Heat the olive oil in a large pot. Add the beef , 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon.
Add the carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.  Stir in the tomato paste. Throw in the Thyme along with the bay leaves. Return the meat to the pot and add the broth, add 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for a 1/2 hour. Discard the thyme bundle and the bay leaves, and skim off the fat..
Add in the barley and cook the soup for another 30-45 minutes, until the barley is tender. Add in more salt and some pepper to taste. You may also need to add in extra boiling water if the soup gets too thick. Serve hot.

Shrimp Scampi

Serves 4
 
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice and zest of one Lemon
4 thin slices of lemon
1/4 cup finely chopped parsley leaves
 
 
 
 
In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.

12/6/14

Shrimp, Corn and Potato Chowder

 
 
 
Ingredients:

2 Medium Russet potatoes, diced
6 slices bacon, cooked and crumbled
1 large onion, diced
4 stalks celery
4 med carrots, diced
1 bag (12oz) frozen corn
15 extra large or 25 large shrimp, chopped
1/2-3/4 cup shredded Cheddar cheese
48 oz can chicken broth
1 quart of whole milk
3 TBS flour
1 stick unsalted butter
2 tsp Paprika
2 tsp dried thyme
Salt and pepper to taste
 
 
 
Directions:

In a large heavy bottomed pot, on high heat, melt the butter. Add in the corn, onions, celery, carrots and potatoes.  Sprinkle with Paprika, Thyme, Salt and Pepper to taste. Cook about 5-10 minutes, stirring frequently. 
 
Sprinkle the flour over the veggies and stir around for 2-3 minutes to coat and cook out the flour.
Slowly add in the chicken broth.  After all the broth is in, add the shrimp and bring to a boil.
Let simmer for 10-15 mins or until the potatoes and carrots are cooked. Salt and pepper as needed.  
 
Lower burner to low and stir in the milk. Cook for about 5 minutes. Remove pot from heat and add in the cheddar cheese and bacon. Blend well and return to heat for another 10-15 minutes.
 
Serve with chopped bacon, shrimp and cheddar on top.

11/26/14

Pan Roasted Brussels Sprouts with Bacon

 
                                             Ingredients
4 strips thick-cut bacon
2 tablespoons butter 
1 pound Brussels sprouts, halved
1 Tablespoon Red wine or Balsamic vinegar
Salt and freshly ground black pepper
 
 
Directions
 
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
 
 In same pan with bacon fat, melt butter over high heat. Add vinegar and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

11/14/14

CROCK POT APPLE PIE

 
 
CROCK POT APPLE PIE by Jill Finocchio
 
 
8 apples, peeled and sliced (I used McIntosh)
1/2 cup sugar
1 1/4 tsp cinnamon...
3 tbsp Bisquick
 
 
 
Stir together and place apple mixture in a lightly greased slow cooker.
 
Combine:
3/4 cup milk
2 tbsp softened butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup Bisquick
Pour this mixture over the apples.
Combine:
1 cup Bisquick
1/3 cup brown sugar (I used a little bit more than this)
3 tbsp butter
Sprinkle this over the top.
 
 
Cook on low till golden brown around the edges. (At least 3-4 hours)

9/24/14

Darlene's Meat or "Bolognese" Sauce


 
 
Ingredients:
 
1 lb ground pork/1 lb ground beef OR 2 lbs ground beef
4 TBS Extra Virgin Olive Oil
2 TBS Crushed Garlic
3 TBS minced onion
3 TBS minced carrot
2 Cans Crushed Tomatoes (28 oz)
½ can or tube Tomato Paste
1/2 Cup Water
3/4 Cup Red Wine  
2 TBS Grated Pecorino Romano Cheese
Pinch of Sugar
½  TBS Oregano

½ TBS Parsley
5 large basil leaves, shredded
1 tsp Salt

1 tsp black pepper
Pinch of Hot Pepper Flakes Pepper to taste

Directions:

Sautee the onions and carrots in the olive oil on medium/high in the bottom of a heavy bottomed sauce pot, sprinkle with salt and pepper. Add in the chopped garlic, keep stirring being careful not to brown. When the veggies are softened and beginning to carmelize, stir in the tomato paste.
Add the chopped meat into the pan, sprinkle with salt and pepper, stir and break up the meat, cooking until it just begins to brown.  Drain off any excess fat that accumulates.  Add in the tomatoes and all remaining ingredients. Bring up to a low boil. Let boil for about 2-3 mins then reduce to a simmer.

Let simmer covered at least an hour, the longer the better. Right before serving, take of the heat and add in the grated cheese. Can be put into airtight container and reheated for 2-3 days afterwards. It also freezes well.

4/22/14

Chicken with Satay Peanut Sauce

 
 
 
 
This spicy Thai sauce is delicious with Chicken cutlets or shrimp. Even better, marinated with shrimp or chicken and grilled on skewers. YUM!
 
 
Satay Peanut Sauce
 
 One can of unsweetened coconut milk (13 1/2oz)
¼  cup of Thai red curry paste
¾ cup natural creamy peanut butter (I used Smuckers)
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar
1 tsp soy sauce
few sprinkles of parsley
½ cup water (or more if needed)
 
In a bowl whisk together all ingredients, pour into a med skillet. Stir on low simmer until desired thickness. You may need to add tablespoons of cold water to thin it out. Add in desired main ingredient and serve. Can also serve on the side as a dipping sauce.

2/10/14

The Best EVER Banana Nut Cake


 
 
                                                                Ingredients:

3 ripe bananas, mashed
2 eggs
1 3/4 cups flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon tsp baking soda
1 teaspoon vanilla
1/4-1/2 cup crushed walnuts
 


Directions:


1.  Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
2.  Add the baking soda and flour and nuts.
3.  Combine well for 2-3 minutes.
4. Pour into a greased approx. 10 x 10 glass bake dish and bake in a preheated 350 degree F oven for 1 hour or until a knife in the center comes out clean.
 We topped ours with Buttercream frosting straight from Betty Crocker herself J