Recipes
Welcome FOODIES!
Here are the first of many new recipes that I will post to share. Enjoy, and please leave comments after you have tried them, I would love to know what you think! Also, send me your favorite recipes and kitchen ideas so I can post them to share with the other FOODIES.
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Beef Bourguignonne
Submitted by: Joan Bowes and Nancy Dell’AquilaMy mom has made this recipe for Christmas dinner for so many years, and now I have taken over the tradition. It is one of the most delicious beef stew recipes that I have ever tasted, and it just keeps getting better as the days go on and the flavors really start to come out. Whether you make this in a Dutch oven or in a slow cooker, cook this dish for your family and watch them enjoy every bite of it!
8 pounds top sirloin, cut in 1 1/2 inch cubes
1/3 cup all-purpose flour
1/4 cup butter or margarine
1/4 cup olive oil
1/4 cup brandy
3 slices bacon, cut in small pieces
8 small carrots
6 small onions
2 green onions, chopped
1/2 pound small pearl onions, peeled
1 clove garlic, minced
1 1/4 cup hearty Burgundy wine
1 14oz can beef broth
12 small mushroom caps
1 tbl butter or margarine
snipped parsley
Dredge beef cubes in flour. In a large skillet brown beef on all sides in 1/4 cup hot butter and 1/4 cup olive oil. Set cognac aflame and add to browned beef cubes. When the flame burns out, place the mixture in a casserole dish or Dutch oven and set aside.
In same skillet cook and stir bacon, carrots, onions, green onions, pearl onions and garlic until bacon is crisp and vegetables are lightly browned. Drain and place mixture in the Dutch oven with the meat. Add 1 cup red Burgundy and the beef broth, stir to mix all the ingredients together. Cover and simmer for 1 1/2 - 2 hours or until tender. I prefer to put the Dutch oven in the oven at 350 degrees for 1 1/2 - 2 hours, or until meat is buttery-soft. Check on occasion to make sure there is enough liquid in the pan. If you want more liquid you can always add more beef broth and a little more wine while cooking.
While the meat is cooking, in small skillet cook mushroom caps in 1 tbl butter until tender, about 2-3 minutes. Remove mushrooms and set aside. About 10 minutes before serving, place the cooked mushrooms in the Dutch oven with the meat. Heat mixture thoroughly. Sprinkle the top with snipped parsley. Serve with boiled potatoes or buttered noodles. You can also put small potatoes or potato piece in with the meat to let them cook all together.
** This dish can also be done in a slow-cooker/crock pot. I would brown the meat with the flower and cognac on the stove top first as directed in the first step, then put everything in the slow-cooker and let it be, adding the mushroom caps for probably the last 15-30 minutes so that they do not get too soft.
Chicken Marbella
Submitted by: Nancy Dell’Aquila4 to 8 chicken breasts (or you can use thighs), cut in half
2 cloves garlic, minced
1 1/2 tbl oregano
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted prunes
1/2 cup green olives
1/4 cup capers
1 bay leaf
1/2 cup brown sugar
1/2 cup white wine
1 tbl fresh parsley, finely chopped
In a large baking dish, combine all ingredients. Cover and let marinate 2 hours in the refrigerator. If you want to marinate it all night, do not add the brown sugar or wine until the next day (I recommend doing this if you have the time, it really soaks the flavor into the chicken).
Bake in a preheated 350 degree oven for 50 minutes. Serve with rice... simple as that!
Bacon & Caramelized Onion Asparagus
Submitted by: Kraftfoods.com3 slices center cut bacon
1 1/2 lb. fresh asparagus spears, trimmed
1 tbl water
1/2 cup chopped onions
1/2 cup light ranch dressing
Cook bacon in nonstick skillet 3 to 5 minutes or until crisp, turning frequently. Drain bacon on paper towels. Discard drippings from skillet (do not wash skillet). Place asparagus in microwaveable casserole or 10x4 inch dish. Add water. Microwave on high 4 to 5 minutes or until asparagus is crisp-tender. Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender. Stir in dressing. Drain asparagus; top with sauce and crumbled bacon.
Prosciutto Wrapped Asparagus
Submitted by: Pieter de Zwart1 to 2 bunches fresh asparagus spears, trimmed
sliced prosciutto, enough to wrap 4 asparagus stems with one slice of prosciutto (as seen below)
olive oil
freshly ground black pepper
Trim the woody ends of the asparagus and wrap 4 stems with the prosciutto. Place them in a baking dish, drizzle with extra virgin olive oil and top with freshly ground black pepper. No need to add salt, the meat is salty enough. You can bake them for 15 min. in a 400 degree oven, or microwave them for about 4 minutes until the prosciutto is just starting to lose it’s pinkish color and the asparagus is still slightly crunchy. If using the microwave, cover dish with plastic wrap, leaving one corner of the dish uncovered to allow steam to escape while cooking.
I have tried this recipe and will never serve asparagus any other way! Thanks Pieter!!
Nacho Casserole
Submitted by: Nancy Dell’AquilaThis recipe seemed interesting to me because of the addition of pizza dough to the dish. I was a bit skeptical at first, but my family devoured it! Easy to make and highly recommended for those nights when time is short for cooking.
2 tbl olive oil
1/2 pound pre-sliced sweet peppers (optional)
1 pound lean ground beef (or ground turkey)
1/2 tsp garlic salt
2 tubes (10 oz each) refrigerated pizza dough
1 jar (16 oz) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 oz) sliced black olives, drained (optional)
1 large scallion, trimmed and sliced
light sour cream
Heat oven to 375 degrees. Coat 13x9x2 inch baking dish with nonstick cooking spray. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt. Cook stirring to break up clumps of beef until beef is no longer pink and until peppers are soft, about 5 minutes. Drain off any excess fat from skillet. Remove pizza dough from tubes. Cut the dough crosswise into 1/2 inch-wide slices, then cut each slice into quarters. In a large bowl, toss together dough pieces and salsa. Add cooked meat, 2 cups of the cheese and the olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup of cheese and scallions over the top. Bake for 30 minutes, or until heated through. Serve with a dollop of sour cream on top.
Garlic Mashed Potatoes
Submitted by: Nancy Dell’Aquila2-1/2 lb. potatoes, peeled and quartered
12 cloves garlic
8 oz cream cheese
1/2 cup butter
1 tsp salt
Cook potatoes and garlic in boiling water in large covered saucepan 20 minutes or until potatoes are tender; drain. Add remaining ingredients and beat with electric mixer on medium speed, or mash with potato masher, until smooth. Enjoy!
Ultra Creamy Mashed Potatoes
Submitted by: Nancy Dell’Aquila3 1/2 cups chicken broth
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream
2 tsp. butter
black ground pepper
1/2 cup sour cream
4 slices bacon, cooked and crumbled (reserve some for garnish)
1/4 cup chopped fresh chives
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium, cover, and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup of the broth, cream, butter, black pepper, sour cream, about 3/4 of the bacon, and chives. Add additional broth if needed, until desired consistency. Sprinkle the top with the reserved bacon and serve.
Chicken Apple Sausage Casserole
Submitted by: SparkPeople8 oz dried rigatoni
1 cup onion, chopped
1-2 cloves garlic, chopped
1 tbl butter
1 package Apple Chicken Sausages cut into slices or cubed into bite sized pieces (Trader Joes, Aidells....)
1 can 15 oz diced tomatoes
1/2 can tomato sauce
1 can 4 oz canned mushrooms (optional)
8 oz reduced fat sour cream
4 oz mozzerella/provolone cheese mix, shredded (or cheese of your choice)
Preheat oven to 350 degrees. Cook pasta according to package directions, omitting salt. Drain pasta when finished cooking. While pasta is cooking, cook onion and garlic in large skillet until tender. Stir in chicken sausage and cook until lightly browned. Stir in diced tomatoes, tomato sauce and mushrooms. Bring to a boil. Remove from heat. Stir in sour cream and half of the cheese. Stir mixture into the drained pasta. Spoon into a 2 quart casserole. Cover and bake for about 30 minutes or until hot all the way through. Uncover and sprinkle with remaining cheese. Bake uncovered for about 5 minutes more, or until cheese melts. You can also turn the broiler on for a minute to lightly brown the cheese on top. Do NOT walk away from the broiler.... it cooks very fast! This dish has a fantastic sweet taste to it from the sausage. The entire family will love this one!
Spaghetti alla Carbonara
Submitted by: Nancy Dell’Aquila1 lb spaghetti
8 slices bacon
3/4 tsp red pepper
1/4 cup half and half
4 eggs, beaten
1 cup Parmesan cheese, grated
1 tbl butter, softened
2 tbl fresh parsley, chopped
black pepper to taste
Cook spaghetti as directed. While pasta is cooking, fry bacon in a large skillet over moderate heat until crisp. Drain all but 1 tbl of fat from pan. Crumble bacon and put aside on a paper towel to drain. Add red pepper and half and half to the pan, stirring to mix well. Keep warm in pan. Beat eggs with 1/2 of the Parmesan cheese in a separate bowl. When pasta is tender but firm, drain well. Add pasta to the skillet with the half and half and mix well. Take the skillet off the heat. Add the egg and Parmesan mixture, along with the crumbled bacon, to the skillet and mix well with the pasta until the egg mixture has coated all the pasta. Sprinkle with fresh parsley, black pepper to taste and remaining Parmesan cheese. Serve immediately... enjoy!
Beer Can Chicken
Submitted by: Adam Gertler/The Next Food Network Star1 cup kosher salt
1 1/2 cups light brown sugar
1 cup smoked paprika
1/2 cup chili powder
1 tbl dried rosemary (crushed slightly with spice mill)
1 tbl dried thyme
1/2 cup granulated garlic
1 can beer of your choice
1 fresh rosemary sprig
2 whole cloves garlic
1 whole chicken
Preheat oven to 350 degrees. Make the smoky BBQ rub mixing together the first 7 ingredients. You won’t use the entire amount of the rub on the one chicken. Give the chicken a good coat of rub and bottle up the rest to keep refrigerated/frozen for up to about 6 months.
Take the beer and pour half of the can into a roasting pan. Add the fresh rosemary, garlic and 1 tablespoon of the rub INTO the beer can, mixing with the other half of the beer. This will create a flavorful steam that cooks the chicken from the inside and the outside. Situate the chicken on top of the can and transfer to the roasting pan. Tuck the wings so they are behind the bird and put on the lowest rack in your oven. Cook for about 1 1/2 to 2 hours, depending on the size of your bird.
Salmon Marinade
Submitted by: Brenda Dohmen3/4 cup butter (you can use less if you’d like)
2 cloves garlic minced or pressed
1 1/2 tbl. dry mustard
1 1/2 tbl. soy sauce
1/3 cup dry sherry
3 tbl. catsup
In a sauce pan combine all ingredients, stir over medium heat until butter is melted. Pour sauce over salmon before cooking.
Tomato and Bread Soup
Submitted by: Nancy Dell’Aquila6 tbl. olive oil
small amount of crushed red pepper (optional)
1 1/2 cups stale course white bread, cut into 1 in cubes
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 x 14 oz cans diced tomatoes
3 tbl. chopped fresh basil
6 1/4 cups fresh or canned chicken broth
salt and freshly ground black pepper
Heat 4 tbl. of the oil in a large sauce pan. Add the chili, if using, and stir for 1-2 minutes. Add the bread cubes and cook until golden. Remove to a plate and drain on paper towels. Add the remaining oil, the onion and garlic, and cook until the onion softens. Stir in the tomatoes, bread and basil. Season with salt. Cook over moderate heat, stirring occasionally, for about 15 minutes.
Meanwhile, heat the broth to simmering, Add it to the saucepan with the tomato mixture, and mix well. Bring to a boil. Lower the heat slightly and simmer for 20 minutes. Remove the soup from the heat. Season with pepper, and more salt if necessary. Sever up and enjoy!
Italian Stuffed Shells
Submitted by: Nancy Dell’Aquila1 box jumbo shells
1 tbl. olive oil
1 clove garlic, chopped
1/2 lb. Italian sausage (hot or mild)
1 1/2 pkgs. chopped spinach
2 eggs
1 lb. ricotta cheese (low fat works perfectly)
1 lb. mozzarella cheese, shredded
1 tsp. onion salt
1/2 tsp. garlic powder
1/8 tsp. nutmeg
salt and pepper to taste
parmesan cheese
tomato sauce (recipe below)
Preheat oven to 350 degrees. Heat oil in sauce pan, fry garlic and crumbled sausage in pan. Remove half of the sausage and garlic and set aside on a paper towel. Keep the pan with the other half of the sausage warm to cook the sauce in. Prepare sauce per recipe below and allow to simmer while you prepare the shells and stuffing. Boil shells in water until tender, but not completely done (about 10 min.) While shells are cooking, continue to prepare stuffing.
Thaw spinach and press between paper towels to remove excess water (or squeeze spinach with hand over sink to get all the liquid out). Make sure spinach is completely drained. Chop spinach into smaller pieces. In a large bowl add cheeses, nutmeg, garlic powder, onion salt and 1/2 of the crumbled sausage. Beat the two eggs and pour into the cheese mixture. Mix well. Stir in the spinach. Once shells are cooked, drain the water out. If they are too hot to handle, rinse once quickly with cold water and drain again to cool them down. Stuff the shells with cheese and spinach mixture. Place stuffed shells open side up in a sprayed casserole dish.
Sauce:
1/4 cup red wine
1 large can tomato sauce
italian seasoning (oregano, basil....)
salt and pepper to taste
Heat up the pan that you fried the sausage in, this should still contain half of the sausage and garlic mixture. Once heated, add red wine and bring to a boil for 1-2 minutes, stirring mixture. Then add tomato sauce and seasonings and bring back to a boil. Once boiling, cover and turn down to low heat and let simmer while you prepare and stuff the pasta shells.Stir sauce occasionally. Once shells are stuffed and in the casserole dish, spoon the sauce over the shells and sprinkle with parmesan cheese. Cook in oven uncovered for 30 minutes. Serve cooked shells in large soup bowls, sprinkle with a little more parmesan cheese. This meal is perfect with a green salad on the side. It also makes great left overs the next day. Enjoy!
Tortellini Soup
Submitted by: Nancy Dell’Aquila1 tbl olive oil
3-4 carrots, chopped
2-3 ribs of celery, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 cup red wine
2 15oz cans diced tomatoes
8-10 cups chicken broth
13 oz bag Barilla Tortellini (found in the dried pasta section... or any other Tortellini of your choice)
1 tbl dried basil
1 tbl dried oregano
salt
pepper
parmesan cheese
Heat olive oil in large pot on medium heat. Saute carrots, celery, onion and garlic for 10 min. Add red wine and diced tomatoes and continue sauteing 5 minutes more, stirring occasionally. Pour in 8 cups of chicken broth and bring to a boil. Once boiling, add tortellini, basil and oregano, stirring until tortellini are coated with the broth. Bring this mixture to a boil, then turn down to medium heat cooking for another 10-15 minutes, or until veggies are tender and tortellini are cooked. If you feel that the liquid level is getting too low, add more of the chicken broth to make sure there is a good pasta-to-broth ratio. Season with salt and pepper to taste. Spoon into soup bowls and serve with parmesan cheese to grate on top.
Turkey Burgers
Submitted by: Nancy Dell’Aquila1 tbl olive oil
1 pound lean ground turkey
1 cup bread crumbs
1 tsp reduced sodium soy sauce
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp poultry seasoning
1/4 tsp ground mustard
1/4 tsp pepper
dash of salt
sliced cheese (optional)
hamburger buns
condiments of your choice
Place turkey in a large bowl and combine with bread crumbs, soy sauce, Worcestershire sauce, garlic powder, poultry seasoning, mustard, pepper and salt. Mix with hands until everything is combined together well. Place plastic wrap over bowl and put into the refrigerator for at least 20 minutes to let the flavors come out.
Heat oil in skillet on medium heat. Make 4 patties out of the turkey mixture and cook patties for 4-5 minutes on each side or until they are cooked all the way through (meat thermometer reads 165 degrees). Melt cheese on top of patties for 1 minute before taking them off the heat. Serve on buns with your condiments of choice. We used mayo, mustard, sliced tomato, lettuce and avocado. We found that these burgers were so flavorful that we didn’t even need catsup, but have it available for those that can’t have a burger without it. My 10 year old said he liked these better than regular beef “kitchen burgers”. Give it a try for a little something different!
Garlic Baked Potato Wedges
Submitted by: Miguel Robles-Atayde5-6 Yukon Gold potatoes
10-15 whole peeled cloves of garlic (more if you’d like!)
olive oil
seasoning of choice
kosher salt
freshly ground black pepper
Preheat oven to 350 degrees. Spray a casserole/baking dish with a non-stick spray. Cut potatoes into bite-sized wedges and put them into the dish. Drizzle olive oil on top of the potatoes to coat them lightly. Sprinkle the potatoes with the seasoning of your choice, kosher salt and freshly ground black pepper. My friend Miguel introduced me to this dish by seasoning it with a wonderful Mexican seasoning and putting fresh Thyme sprigs on top before baking. It gave it a spicy Mexican flavor that was wonderful! Last night I tried it Italian-style by using a garlic and herb seasoning (salt free) and it turned out fantastic. After seasoning the potatoes, stir them in the dish to make sure that they are coated well with the oil and the seasoning. Place in oven uncovered for 30 minutes. Remove from oven and stir the potatoes again in the dish. Put back in the oven for another 30 minutes. Check to make sure the potatoes and garlic are tender after 1 hour, and bake longer if needed. When tender, remove from oven and serve as a side to you favorite protein dish.
Broccoli Floretts
Submitted by: Anonymous1-2 heads broccoli
olive oil
course salt
Preheat oven to 400 degrees. Cut the broccoli into florets then drizzle with olive oil and toss to coat. Place in a baking dish and cook for 10 minutes or until broccoli browns a bit. Remove from oven and sprinkle with course salt. Serve!
Awesome Chocolate Chip Cookie!
Submitted by: Sawyer Dell’AquilaAfter making these, we will never use another Chocolate Chip Cookie recipe again!
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbl vanilla extract
1 egg
1 egg yolk
1 cups semisweet chocolate chips
Preheat oven to 325 degrees. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Double Chocolate Biscotti
Submitted by Sawyer and Nancy Dell’Aquila1 cup butter, softened
1 1/3 cup white sugar
1/2 cup unsweetened cocoa powder
4 tsp baking powder
4 eggs
2 1/2 cups all-purpose flour
8 (1oz) squares white chocolate, chopped (or use white chocolate chips)
1 1/2 cup semisweet chocolate chips
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flower by hand. Mix in white chocolate and chocolate chips. Cover dough and chill for 30 min.
Preheat oven to 375 degrees. Divide dough into two parts. On lightly floured surface toll each part into a log 15-20 inches by 6-7 inches. The loaves should be flat, only about 1/2 inch high. Put rolls onto lightly greased cookie sheet and bake for 22-30 minutes, until the center is firm to the touch. Cool on cookie sheet 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide pieces with a serrated knife. Place slices on an ungreased cookie sheet and bake at 325 degrees for 9 minutes. Turn cookies over and bake for another 9 minutes. Cool completely, then store in an airtight container.
Makes bout 20 Biscotti.
Green Salad Vinaigrette
Submitted by: Pieter de Zwart3 tlb champagne vinegar
1/2 tsp Dijon mustard
1/2 tsp minced garlic
1 extra-large egg yolk at room temp.
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup good olive oil
Whisk all ingredients together until emulsified. Toss your salad greens with enough dressing to moisten and serve immediately.
Dessert Crepes
Submitted by: Pieter de Zwart4 eggs
2 cups flour
1 cup milk
pinch of salt
any ingredients you wish to fill with
Whisk eggs, flour, milk and salt together until smooth. Let this mixture sit for about 30 minutes after mixing to bring to room temperature. Spray a crepe pan with non stick spray and heat pan on medium heat. Pour or scoop mixture into pan, about 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until bottom is light brown. Loosen with a spatula, turn and cook the other side. Transfer to a plate and fill with your filling of choice (Nutella spread, banana, jam, sugar/cinnimon...). Roll crepe to enclose filling and serve warm. It’s also good with a sprinkle of powdered sugar on top.
Beergarita
Submitted by: NBC Today Show2 beers (12 oz each)
8 oz tequila
2 oz orange juice
1 can frozen limeade concentrate
8 lime wedges
a pitcher half filled with ice cubes
salt (optional)
Fill pitcher half way up with ice. Slowly pour beer over the ice. It will foam up so a slow pour is essential. Add tequila, orange juice and frozen limeade. Stir well to blend all ingredients. Pour salt out on to a small plate. Take a lime wedge and rub it around the rim of the glasses. Dip the glassed upside down into the salt plate to coat the rim. Stand glasses upright and fill with Beergarita mixture from the pitcher. Garnish with a wedge of lime, serve it up and watch the game!
Basic Sangria
Submitted by: Spain RecipesMakes 4 glasses
3 1/4 cups dry red wine
1 tablespoon sugar
juice of 1 large orange
juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup club soda
Combine all the ingredients except for the club soda in a large pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Pour into cups with ice cubes.
Strong Sangria
Submitted by: Spain RecipesMakes 6 glasses
3 1/4 cups dry red wine
2 cups sparkling apple juice
4 tablespoons gin
4 tablespoons citron-flavored vodka
2 tablespoons sugar
juice of 1 large orange
juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
1 small lime, sliced thin crosswise
Put all ingredients into a large pitcher, mix well, and refrigerate. Serve chilled over ice.
7 Layer Fiesta Dip
Submitted by: Nancy Dell’Aquila2 (8 oz) packages low-fat cream cheese, softened
2 tablespoons tack seasoning mix
2 cups prepared guacamole
2 cups tomato-based salsa
2 cups finely shredded iceberg lettuce
2 cups shredded cheddar cheese
1 cup chopped green onions
2 (2oz) cans sliced black olives
In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13x9x2 inch glass dish. Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers. Serve immediately with tortilla or corn chips. Refrigerate any remaining dip.
Baked Artichoke Dip
Submitted by: Nancy Dell’Aquila1 box frozen chopped spinach, thawed and squeezed dry
1 14 oz can quartered artichoke hearts, chopped
1 cup mayonnaise
1/4 package cream cheese, softened
2 cloves garlic, minced
1/8 cup dry bread crumbs
1/2 cup Parmesan cheese, grated
1/8 tsp. pepper
Heat oven to 400 degrees. Combine all of the above ingredients and place in a baking dish. Bake for 15-20 minutes and serve with crackers or bread sticks.
Sun-Dried Tomato Dip
Submitted by: Nancy Dell’Aquila1 8 oz package light cream cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup plain yogurt
1 tbl. fresh chives, diced
1 tsp. Tabasco sauce
In microwave-safe bowl, mix ingredients until well blended. Heat mixture on medium in microwave for 6 minutes or until hot, stirring once. Makes 1 cup.
Spicy Turkey Chili
Submitted by: Nancy Dell’Aquila1 tsp. olive oil
1 lb ground turkey
1 small onion, diced
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. salt
2 cans (15 oz) no-salt-added navy white beans, rinsed and drained
1 can (15 oz) reduced-sodium chicken broth
1 package frozen whole-kernel corn, thawed
1 can (4 oz) chopped mild green chilies, drained
2 tbl. cayenne pepper sauce (or hot sauce of your choice)
1 cup fresh cilantro leaved, chopped
In nonstick skillet, heat olive oil over medium-high heat. Add ground turkey and onion; cook, stirring and breaking up meat with side of spoon, 10 minutes or until meat is no longer pink and liquid evaporates. Add coriander, cumin, and salt; cook 1 minute, stirring to combine. Meanwhile, in small bowl, mash half of the beans; set aside. Add mashed and unmashed beans, chicken broth, corn, and green chilies to turkey mixture. Heat to boiling over medium-high heat. Stir in pepper sauce to taste. Sprinkle chili with cilantro and serve.
Garlic Apricot Chicken Wings
Submitted by: Nancy Dell’Aquila12 whole chicken wings (about 2 lbs) or 24 divided wing pieces
3 cloves garlic, minced
1/3 cup apricot preserves
Preheat oven to 350 degrees. Mix together minced garlic and apricot perserves. Barbecue, bake or broil wings until almost fully cooked. Brush with the apricot/garlic mixture and place in over. Continue cooking until wings are tender.
Make Ahead Note: Bake the wings earlier in the day, then brush with the sauce just before you are ready to serve them and pop them into the oven again to warm them through.
Slow Cooker Spicy Drummettes
Submitted by: Nancy Dell’Aquila2 lbs chicken drummettes
salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
Louisiana hot sauce to taste
Sprinkle pieces with salt and pepper; place on a lightly oiled broiler pan. Broil for 10 minutes on each side or until they are browned. Transfer chicken to crockpot. In a bowl, combine barbecue sauce, honey, spicy mustard, cumin, Worcestershire sauce and Louisiana sauce. Pour sauce over chicken, cover and cook on LOW for 3 to 4 hours, or on HIGH 2 to 2 1/2 hours.
Slow-Cooker Hearty Beef Stew
Submitted by: Emeril Lagasse1 tablespoon olive oil, plus more if necessary
3½ pounds beef stew meat, cut into 1-inch pieces
2 teaspoons salt
1 tablespoon Emeril's Original Essence
¾ teaspoon cracked black pepper
1 (10-ounce) package fresh pearl onions, blanched, peeled and root ends trimmed
2 tablespoons unsalted butter
1 pound button mushrooms, thinly sliced
6 tablespoons all-purpose flour, plus more if needed
4 cups beef stock, at room temperature
2 tablespoons tomato paste
¾ teaspoon chopped fresh thyme
¾ teaspoon chopped fresh oregano
¾ teaspoon chopped fresh basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1½ cups diced carrots
½ cup frozen green peas, thawed
1 tablespoon chopped fresh parsley
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, Essence and ½ teaspoon of the black pepper. Sear the beef (in batches, adding more olive oil if necessary), along with the pearl onions, until well-browned, 2 or 3 minutes per side. Place the seared meat and onions in the crock pot.
After searing the last batch of meat, add the butter to the pan and, once melted, add the mushrooms and season with ½ teaspoon of the salt and the remaining ¼ teaspoon of black pepper. Use a wooden spoon to scrape the bottom of the pan to scrape up any browned bits, continue to cook for 3 minutes. Add the flour to the pan, stir to combine and cook for 1 to 2 minutes. Add the stock, tomato paste, thyme, oregano, basil, ground Allspice and remaining ½ teaspoon of salt to the pan and bring to a boil. Once the stock boils, add it to the crock pot and set the temperature to high. Cover and cook for 1 hour.
Add the potatoes and carrots, and cook the stew until the meat is fork-tender, about 5 hours longer on high. Skim any fat from the top of the stew and, if you prefer a thicker gravy, transfer 2 tablespoons of the skimmed fat to a small bowl. Whisk in 2 additional tablespoons of flour; add a small amount of the hot gravy to the flour mixture and whisk to combine. Stir this mixture into the stew and cook until stew is further thickened, 10 to 15 minutes longer. Stir in the peas and parsley; taste and adjust seasoning if necessary, then serve.
Slow Cooker Simple Split Pea Soup
Submitted by: Emeril Lagasse2 pounds split green peas, rinsed and picked through
1 cup small diced onions
½ cup small diced celery
½ cup small diced red bell pepper
1 tablespoon plus 1 teaspoon minced garlic
1 (1 ¼ pounds) ham hock, skin scored
10 cups chicken stock or canned low sodium chicken broth
2 teaspoons salt
1½ teaspoons coarsely ground black pepper
Combine all of the ingredients in the crock of a slow cooker and cover. Cook until the peas are creamy, stirring occasionally, about six hours on low. Remove the lid and stir using a wooden spoon. Mash the peas with the back of the spoon and adjust seasoning if necessary. If desired, remove the ham hock and, when cool enough to handle, pull meat from bones and return the meat to the soup. Discard skin and bones.
Slow Cooker Chicken Cacciatore
Submitted by: Emeril Lagasse8 chicken thighs, 2½ to 3 pounds total
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
1½ teaspoons Emeril's Original Essence
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced yellow onions
8 ounces sliced button mushrooms
½ teaspoon red pepper flakes
2 tablespoons minced garlic
1½ teaspoons chopped fresh oregano leaves
1½ teaspoons chopped fresh rosemary leaves
1 bay leaf
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
½ cup dry white wine
¼ cup tomato paste
2 tablespoons chopped fresh basil
Cooked pasta, for serving, optional
½ cup grated Parmesan cheese, for serving, optional
Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in ¼ cup of the flour. Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes. Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.
Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes. Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, 4 to 4 ½ hours on high. Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired.
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
1 tbl butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tbl chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tbl vegetable oil
4 filet mignon steak (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup bread crumbs
Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees. Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145 degrees. You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven and place on a baking sheet. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 to 4 minutes. Remove from the oven and let stand for about 5 minutes before serving. Serve with warm port wine sauce. Mashed potatoes are a perfect side dish for this recipe.
Broccoli Salad with Peanut Sauce Dressing
4 1/2 cups broccoli florets
1/2 cup chunky peanut butter
1/2 cup olive oil
14 cup rice wine vinegar
1/2 cup orange juice
1 tsp oriental chili sauce or Tabasco sauce
1/2 tsp salt
1/8 tsp fresh ground black pepper
Blanch broccoli florets in hot salted water for about 3 minutes. Refresh in a bowl of iced water and drain. Whisk peanut butter with remaining ingredients in a bowl until vinaigrette is formed. Add broccoli, toss and serve.
Carmel Apple Pork Chops
4 (3/4 inch) thick pork chops
1 tsp vegetable oil
2 tbl brown sugar
salt and pepper to taste
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbl unsalted butter
2 tart apples, peeled, cored and sliced
3 tbl pecans (optional)
Preheat oven to 175 degrees. Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Fresh Tomato Risotto
2 cups chopped plum tomatoes
3 tbl chopped fresh basil
1 tbl olive oil
1 tsp salt
2 garlic cloves. minced
8 cups (or less) chicken broth
1 tbl olive oil
1 medium onion, chopped
2 cups arborio rice
1/2 cup dry white wine
2/3 cup shredded mozzarella cheese
1/2 tsp freshly ground pepper
1/3 cup grated Parmesan cheese
Combine the tomatoes, basil, 1 tablespoon olive oil, salt and garlic in a bowl and mix well. Set aside. Bring the chicken broth to a boil in a saucepan. Remove from the heat and cover to keep warm. Heat 1 tablespoon olive in a saucepan over medium-high heat. Add the onion and saute for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Stir in the wine and cook for 1 minute or until almost absorbed, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed, stirring constantly. Add 6 cups broth 1 cup at a time, cooking until it is absorbed while constantly stirring.
When 6 cups of the broth have been added, add the broth 1/2 cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.
When the rice is done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese.
Tomato-Cream Penne with Vodka
2 (28oz) cans peeled whole tomatoes, drained
2 cups 2% evaporated milk
2 tbl olive oil
8 cloves garlic, crushed
1 tsp salt
1 tsp basil
1/2 tsp oregano
2 tbl vodka
1 lb dried penne
freshly ground black pepper
Puree the tomatoes in a blender or food processor until smooth. Add the evaporated milk and blend until combined. Put a large pot of salted water on to boil for the pasta. Heat the olive oil over medium heat in a large, deep skillet, making sure there is enough room to hold the tomato mixture. Add the garlic and saute for a minute or two, making sure that the garlic does not turn brown. Ad the tomato mixture and simmer, stirring occasionally. Don’t be concerned if the sauce turns a bit foamy, this will disappear as it thickens. If the sauce starts to sputter, turn down the heat.
After about 15 minutes of simmering, add the salt, basil and oregano, crushing them between your fingers as you add them to bring out the flavors. Simmer for another 5 minutes. Add the penne to the pot of boiling water and cook until al dente, about 8 minutes. Drain. While the pasta is cooking, the sauce will have turned orange and should have reduced by about half. If it has not reached this much, continue to simmer for about 5 minutes or more. Stir in the vodka and simmer for another 5 minutes. Add freshly ground black pepper to taste. Ladle over the penne in shallow bowls.
Cedar Planked Salmon
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tbl rice vinegar
1 tsp sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tbl grated fresh ginger root
1 tsp minced garlic
1 (2 pounds) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have the time. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to an hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto the planks and discard the marinade. Cover and grill for about 20 minutes. Fish is done when you can flak it with a fork. It will continue to cook after you remove it from the grill.
Filet Mignon with Rich Balsamic Glaze
2 (4 oz) filet mignon steaks
1/2 tsp freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
Sprinkle freshly ground pepper over both sides of each steak, and sprinkles with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan and cook for 1 minute on each side or until browned. Reduce heat to medium-low and add balsamic vinegar and red wine. Cover and cook for 4 minutes on each side, basting with sauce when you turned the meat over. Remove steaks to two warm plates, spoon one tablespoon of glaze over each and serve immediately.
Chicken in Champagne and Mushroom Sauce
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbl olive oil
4 skinless, boneless chicken breasts
1 tbl butter
3 cups sliced mushrooms
1 cup champagne (or other sparkling white wine)
1 cup whipping cream
In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on each side, turning once, 1 to 2 minutes per side. You may have to do this in two batches. The chicken should be browned but not cooked through. Remove to a clean plate.
Add the butter to the skillet, then dump in the mushrooms. Cook, stirring frequently, until the mushrooms have released their liquid and it has evaporated. Pour in the champagne, stir around to dissolve any crusty bits from the bottom of the pan, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes. Return the chicken breasts to the skillet, nestling them into the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened, about 6 to 8 minutes. Serve immediately with crusty bread or steamed rice to soak up the velvety sauce.
Filet Marsala
4 (6 oz) filet mignon steaks
salt and pepper to taste
3 tbl butter
2 cups sliced mushrooms
3/4 cup Marsala wine
1/8 cup balsamic vinegar
1/4 cup thinly sliced green onions
Preheat oven to 350 degrees. Season steaks to taste with salt and pepper. Melt 2 tablespoons of butter in an oven-proof skillet over medium-high heat. Sear the fillets until browned on both sides, then place into oven and cook to desired doneness, about 13 minutes for medium-rare.
Meanwhile, melt remaining tablespoon of butter in a saucepan over medium-high heat. Stir in mushrooms and cook until softened, about 2 minutes. Pour in the Marsala and allow to come to a simmer before adding the balsamic vinegar. Summer until reduced by half, then remove from heat, season to taste with salt and pepper, and stir in the sliced green onion. Ladle the sauce over steaks to serve.
Pasta With Asparagus
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 oz angle hair pasta
1 tbl olive oil
1/2 tsp crushed red pepper
1/2 cup grated Parmesan cheese
Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.