Original Recipe by Kitchen Groovy
1 box of whole wheat rotini pasta
2 carrots, diced
1 lb. sweet italian sausage, sliced (regular or turkey would work great)
2 1/2 C leftover sauce from Braised Shortribs, hot
Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked. Set aside on a plate lined with a paper towel to absorb any fat.
Cook pasta according to package directions. Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking.
Drain noodles and carrots. In large serving bowl, combine pasta, carrots and sausage. Add in the heated leftover sauce and combine until well mixed.
Chef's Note: feel free to add what you like to this dish - it's leftovers! I encourage you to add what you like and what you are craving! Brocolli would be a GREAT addition! I only added what was left in my refrigerator! :-)
Friday, December 23, 2011
Wednesday, December 21, 2011
Braised Shortribs
Original recipe by Wildfire Steaks, Chops & Seafood
4 - 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½" thick
1 lb cubed onions, 1" square
12 oz sliced celery, ½" thick
¼ cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice
Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides.
Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables.
Caramelize vegetables, then add garlic and herbs and cook for two more minutes.
Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil.
Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.
Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot.
My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy. It is an absolute must do! Salvage as much of the sauce as possible, as the sauce makes for great leftover meals!
Serve with roasted root vegetables and mashed potatoes (with sauce, too!). Sprinkle with chopped parsley.
4 - 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½" thick
1 lb cubed onions, 1" square
12 oz sliced celery, ½" thick
¼ cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice
Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides.
Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables.
Caramelize vegetables, then add garlic and herbs and cook for two more minutes.
Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil.
Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.
Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot.
My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy. It is an absolute must do! Salvage as much of the sauce as possible, as the sauce makes for great leftover meals!
Serve with roasted root vegetables and mashed potatoes (with sauce, too!). Sprinkle with chopped parsley.
Friday, November 25, 2011
Harvest Salad with Pomegranate Vinaigrette
4 T pomegranate juice2 T sherry wine vinegar
1 T Lunds & Byerly's Maple Syrup
1 tsp. Lunds and Byerly's Island Breeze Seasoning
1 tsp. fresh lemon juice
1/2 tsp. Dijon Mustard
1/4 tsp. kosher salt
1/8 tsp. pepper
6 T grapeseed or canola oil
2 HoneyCrisp or Braeburn apples, cored, diced
2 - 5oz. packages mixed spring greens
1 C shaved aged Gouda cheese
1/2 C thinly sliced shallots
1 C roasted, salted pepitas
1 C pomegranate seeds
In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper. Slowly whisk in oil.
Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat. Allow to sit for 30 minutes.
Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.
Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad. Garnish with cheese, shallots, pepitas and pomegranate seeds. Drizzle remaining vinaigrette over each salad.
To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.
1 T Lunds & Byerly's Maple Syrup
1 tsp. Lunds and Byerly's Island Breeze Seasoning
1 tsp. fresh lemon juice
1/2 tsp. Dijon Mustard
1/4 tsp. kosher salt
1/8 tsp. pepper
6 T grapeseed or canola oil
2 HoneyCrisp or Braeburn apples, cored, diced
2 - 5oz. packages mixed spring greens
1 C shaved aged Gouda cheese
1/2 C thinly sliced shallots
1 C roasted, salted pepitas
1 C pomegranate seeds
In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper. Slowly whisk in oil.
Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat. Allow to sit for 30 minutes.
Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.
Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad. Garnish with cheese, shallots, pepitas and pomegranate seeds. Drizzle remaining vinaigrette over each salad.
To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.
Wednesday, November 16, 2011
Nutella Tart
original recipe by Carmela Hobbins
serves 8-12
1 1/2 sticks of unsalted butter
1/3 C granulated sugar
1/2 tsp. pure almond extract
1 1/2 C all purpose flour
1 C Nutella
1/2 C semisweet chocolate morsels
1/2 C white chocolate morsels
1/2 C sliced almonds (I like a lot of almonds, so I used closer to 3/4 C)
Cocoa for dusting
Whipped cream for garnishing
1. In an electric mixer, beat butter and sugar together for about 4-5 minutes until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined.
2. Press dough into a 10x1" tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight. Preheat oven to 350 degrees. Remove tart pan from refrigerator and drop spoonfuls of Nutella evenly over the crust (don't attempt to spread as it might damage the tart). Bake tart for about 5 minutes, remove from the oven and now spread evenly the softened Nutella over the crust. Sprinkle chocolate morsels over the Nutella, then top with the sliced almonds.
3. Bake on the lower rack of the oven until crust is golden, about 20-25 minutes. Cool, remove side of tart pan and serve at room temperature or warm. Dust the plate with cocoa and garnish with whipped cream.
serves 8-12
1 1/2 sticks of unsalted butter
1/3 C granulated sugar
1/2 tsp. pure almond extract
1 1/2 C all purpose flour
1 C Nutella
1/2 C semisweet chocolate morsels
1/2 C white chocolate morsels
1/2 C sliced almonds (I like a lot of almonds, so I used closer to 3/4 C)
Cocoa for dusting
Whipped cream for garnishing
1. In an electric mixer, beat butter and sugar together for about 4-5 minutes until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined.
2. Press dough into a 10x1" tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight. Preheat oven to 350 degrees. Remove tart pan from refrigerator and drop spoonfuls of Nutella evenly over the crust (don't attempt to spread as it might damage the tart). Bake tart for about 5 minutes, remove from the oven and now spread evenly the softened Nutella over the crust. Sprinkle chocolate morsels over the Nutella, then top with the sliced almonds.
3. Bake on the lower rack of the oven until crust is golden, about 20-25 minutes. Cool, remove side of tart pan and serve at room temperature or warm. Dust the plate with cocoa and garnish with whipped cream.
Sunday, October 9, 2011
Steak Fajita Chili
Original Recipe by Food Network Magazines
Adapted Recipe by Kitchen Groovy
Ingredients
Adapted Recipe by Kitchen Groovy
Ingredients
- 1 1/4 cups canola oil
- 3-4 pounds boneless beef short ribs
- Kosher salt and freshly ground pepper
- 64 oz. low-sodium beef broth (you will not actually use all of it)
- 1 small onion, finely diced
- 2 red and/or green bell peppers, chopped
- 1 1/2 tablespoons ground cumin
- 2 tablespoons hot chili powder
- 1 1/2 tablespoons chopped fresh oregano
- 3/4 cup all-purpose flour
- 1 C frozen corn kernels
- 2 15-ounce can cannellini beans, drained and rinsed
- Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish
Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.
Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.
Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.
Friday, September 23, 2011
Roasted Tomatoes
Original recipe by Ina Garten
Adapted recipe by Kitchen Groovy
12 plum Roma Tomatoes, halved
1/4 C good olive oil
1 1/2 T aged balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 450 degrees.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavores are concentrated.
Serve warm or at room temperature.
Adapted recipe by Kitchen Groovy
12 plum Roma Tomatoes, halved
1/4 C good olive oil
1 1/2 T aged balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 450 degrees.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavores are concentrated.
Serve warm or at room temperature.
Wednesday, September 7, 2011
Real Spaghetti and Meatballs
Recipe courtesy of Ina Garten
For the Meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 lb. ground beef
1 C fresh white bread crumbs
1/4 C seasoned dry bread crumbs
2 T chopped fresh flat leaf parsley
1/2 C freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra large egg, beaten
Vegetable oil
Olive oil
For the Sauce:
2 T olive oil
1 whole white onion, chopped
3 cloves garlic, minced
1 C good red wine, such as Chianti (I used a Malbec, as this is my favorite wine)
2 - 28 oz. can crushed tomatoes
2 T chopped fresh flat leaf parsley
3 tsp. kosher salt
1 tsp. freshly ground black pepper
For Serving:
1 1/2 lbs. spaghetti, cooked according to package directions
Freshly grated Parmesan Cheese
DIRECTIONS
For the Meatballs:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 C water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2" meatballs. You will have 14-16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large 12" skillet (I used a large Dutch oven) to a depth of 1/4". Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium heat, turning carefully with a spatula or fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil bud don't clean the pan.
For the Sauce:
Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5-10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese!
For the Meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 lb. ground beef
1 C fresh white bread crumbs
1/4 C seasoned dry bread crumbs
2 T chopped fresh flat leaf parsley
1/2 C freshly grated Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra large egg, beaten
Vegetable oil
Olive oil
For the Sauce:
2 T olive oil
1 whole white onion, chopped
3 cloves garlic, minced
1 C good red wine, such as Chianti (I used a Malbec, as this is my favorite wine)
2 - 28 oz. can crushed tomatoes
2 T chopped fresh flat leaf parsley
3 tsp. kosher salt
1 tsp. freshly ground black pepper
For Serving:
1 1/2 lbs. spaghetti, cooked according to package directions
Freshly grated Parmesan Cheese
DIRECTIONS
For the Meatballs:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 C water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2" meatballs. You will have 14-16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large 12" skillet (I used a large Dutch oven) to a depth of 1/4". Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium heat, turning carefully with a spatula or fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil bud don't clean the pan.
For the Sauce:
Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5-10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese!
Tuesday, September 6, 2011
Asparagus with Balsamic Tomatoes
1 pound asparagus, trimmed
2 tsp. extra virgin olive oil
1 1/2 C halved grape tomatoes (we used 3/4 C grape tomatoes, 3/4 C roma tomatoes, chopped)
1/2 tsp. minced fresh garlic
2 T balsamic vinegar
1/4 tsp. salt
3 T crumbled goat cheese
1/2 tsp. black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic, cook 5 minutes. Stir in vinegar, cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
2 tsp. extra virgin olive oil
1 1/2 C halved grape tomatoes (we used 3/4 C grape tomatoes, 3/4 C roma tomatoes, chopped)
1/2 tsp. minced fresh garlic
2 T balsamic vinegar
1/4 tsp. salt
3 T crumbled goat cheese
1/2 tsp. black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic, cook 5 minutes. Stir in vinegar, cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Tuesday, August 2, 2011
French Potato Salad
original recipe by Lori Valenziano
2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces
6 T white wine vinegar
1 shallot, minced
3 T fresh chives, minced
1 T of any or all of the following herbs:
- tarragon, mint, dill, thyme, parsley
2 T capers, drained
1 T whole grain mustard (I used 2 T to cut back on the vinegar taste)
6 T extra virgin olive oil
Salt and freshly ground pepper
1. Place the potatoes in a large pot of cold, salted water. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes. Drain.
2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust with salt and pepper.
3. While the potatoes are still warm, toss with the vinaigrette to combine. Serve at room temperature.
2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces
6 T white wine vinegar
1 shallot, minced
3 T fresh chives, minced
1 T of any or all of the following herbs:
- tarragon, mint, dill, thyme, parsley
2 T capers, drained
1 T whole grain mustard (I used 2 T to cut back on the vinegar taste)
6 T extra virgin olive oil
Salt and freshly ground pepper
1. Place the potatoes in a large pot of cold, salted water. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes. Drain.
2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust with salt and pepper.
3. While the potatoes are still warm, toss with the vinaigrette to combine. Serve at room temperature.
Wednesday, July 27, 2011
Cold Cucumber Buttermilk Soup
Original Recipe by Lori Valenziano
Serves 8
2 lbs. cucumbers
Kosher Salt
1/4 bunch Italian Parsley
2 cloves garlic
1/4 C olive oil
2 C plain yogurt
1 C half and half
3 C buttermilk
White pepper, to taste
8 sprigs of mint (optional garnish)
1. Peel, seed and coarsely chop the cucumbers. Sprinkle with salt, place in a strainer and drain for 1 hour. Pat dry and set aside.
2. Pick parsley leaves and chop. Crush garlic cloves with 1 tsp. of salt (or use a microplane).
3. Place garlic in a large glass bowl, beat in olive oil. Stir in the yogurt, half and half and buttermilk. Mix well.
4. Add the cucumbers and chopped parsley. Puree (I used an immersion blender). Taste for seasoning; adjust with salt and white pepper. Chill well before serving - a few hours. Garnish with mint.
Serves 8
2 lbs. cucumbers
Kosher Salt
1/4 bunch Italian Parsley
2 cloves garlic
1/4 C olive oil
2 C plain yogurt
1 C half and half
3 C buttermilk
White pepper, to taste
8 sprigs of mint (optional garnish)
1. Peel, seed and coarsely chop the cucumbers. Sprinkle with salt, place in a strainer and drain for 1 hour. Pat dry and set aside.
2. Pick parsley leaves and chop. Crush garlic cloves with 1 tsp. of salt (or use a microplane).
3. Place garlic in a large glass bowl, beat in olive oil. Stir in the yogurt, half and half and buttermilk. Mix well.
4. Add the cucumbers and chopped parsley. Puree (I used an immersion blender). Taste for seasoning; adjust with salt and white pepper. Chill well before serving - a few hours. Garnish with mint.
Monday, July 25, 2011
Parmesan Crisps
Ingredients
- 4 oz. Parmesan Reggiano Cheese
Heat oven to 350 degrees.
Finely grate 2 oz. cheese, set in a bowl. Finely shred another 2 oz. cheese and mix together with grated cheese.
On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper. I usually did 12 on a baking sheet. place in oven and bake for 6 minutes. Repeat until all cheese is used.
Serve (can be made a couple of hours ahead of time).
- 4 oz. Parmesan Reggiano Cheese
Heat oven to 350 degrees.
Finely grate 2 oz. cheese, set in a bowl. Finely shred another 2 oz. cheese and mix together with grated cheese.
On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper. I usually did 12 on a baking sheet. place in oven and bake for 6 minutes. Repeat until all cheese is used.
Serve (can be made a couple of hours ahead of time).
Thursday, July 14, 2011
Vegetable and Feta Orzo Pasta Salad
Original Recipe by Lucia
Adapted recipe by Kitchen Groovy
Kosher Salt
Note: more salt is needed when serving dishes cold.
Adapted recipe by Kitchen Groovy
Kosher Salt
1 lb. orzo
½ C freshly squeezed lemon juice (about 3 lemons)
Extra virgin olive oil
Freshly ground black pepper
1 lb. asparagus
1 pkg. grape tomatoes
1 cucumber, seeded and medium diced
¾ lb. feta cheese, crumbled
Parsley, or any other favorite fresh herb!
1. Preheat oven to 400 degrees.
2. Place asparagus on baking sheet, drizzle with olive oil and kosher salt – roast for 10 minutes.
3. Fill large pot with water, add 1 T salt and bring water to boil.
4. Add the orzo, stirring occasionally to avoid sticking. Simmer for 9-11 minutes. Cook until it’s al dente.
5. Drain and pour into a large bowl. Whisk together the lemon juice, ½ C olive oil, 2 tsp. salt and 1 tsp. pepper. Pour over the hot pasta and stir well.
6. Add asparagus to the pasta, toss in the remaining ingredients, adding the feta last. Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasoning and bring back to room temp before serving.
Wednesday, July 6, 2011
Perfect Turkey Burger
Original Recipe by Food Network
Makes 8 burgers
6-8 oz. baby portobella mushrooms, coarsely chopped into 1" pieces
1 shallot, coarsely chopped
3 T lightly packed fresh parsley, or 1 T dried
1 1/4 lb. lean ground turkey
2 T extra virgin olive oil, plus more for brushing
1 tsp. Worcestershire sauce
Kosher Salt and Pepper
8 slices of Swiss Cheese
8 English muffins, split
Dijon mustard, mayonnaise and sliced avocado, for topping
1. Place chopped mushrooms, shallots and parsley into food processor and pulse until chopped.
2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 tsp. salt, and pepper to taste; gently mix with your hands until just combined. Divide into 8 burgers. Put on a large plate, cover and refridgerate until firm, about 30 minutes.
3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Give the patties a quarter turn and cook until marked again, 4-5 more minutes. Flip the patties and grill until cooked through, 6-7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
Chef Note: according to my hubby, it is very important to follow the grilling instructions. It will make a difference in the end result.
Makes 8 burgers
6-8 oz. baby portobella mushrooms, coarsely chopped into 1" pieces
1 shallot, coarsely chopped
3 T lightly packed fresh parsley, or 1 T dried
1 1/4 lb. lean ground turkey
2 T extra virgin olive oil, plus more for brushing
1 tsp. Worcestershire sauce
Kosher Salt and Pepper
8 slices of Swiss Cheese
8 English muffins, split
Dijon mustard, mayonnaise and sliced avocado, for topping
1. Place chopped mushrooms, shallots and parsley into food processor and pulse until chopped.
2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 tsp. salt, and pepper to taste; gently mix with your hands until just combined. Divide into 8 burgers. Put on a large plate, cover and refridgerate until firm, about 30 minutes.
3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Give the patties a quarter turn and cook until marked again, 4-5 more minutes. Flip the patties and grill until cooked through, 6-7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.
Chef Note: according to my hubby, it is very important to follow the grilling instructions. It will make a difference in the end result.
Tuesday, July 5, 2011
Quick Apple Sausage Quesadillas
Original recipe by "No Whine with Dinner" cookbook, pg. 81
2 T canola oil, divided
1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)
2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
1 C reduced fat shredded cheddar cheese
1/2 C frozen corn, thawed
2 T BBQ sauce
5 8" flour tortillas, preferably whole wheat
1. Heat 1 T of the oil in a large nonstick skillet of medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes. Stir in the sausage, reduce the heat to medium, and cook until heated through, 2-3 minutes.
2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.
3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the prepared quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes. Flip them and cook until the other sids are golden, about 2 minutes.
4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.
2 T canola oil, divided
1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)
2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped
1 C reduced fat shredded cheddar cheese
1/2 C frozen corn, thawed
2 T BBQ sauce
5 8" flour tortillas, preferably whole wheat
1. Heat 1 T of the oil in a large nonstick skillet of medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes. Stir in the sausage, reduce the heat to medium, and cook until heated through, 2-3 minutes.
2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.
3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the prepared quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes. Flip them and cook until the other sids are golden, about 2 minutes.
4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.
Thursday, June 23, 2011
White Bean and Chicken Chili
Original recipe by Giada de Laurentis
Adapted recipe by Kitchen Groovy
2 T olive oil
1 large onion, chopped
1 pound ground chicken
1 tsp. salt, plus more for seasoning
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 tsp. chili powder
3 T flour
1 15oz. can cannellini beans, or other white beans, rinsed and drained
1 pkg. frozen spinach, thawed (I threw mine in frozen, and it was just fine)
1 1/2 C frozen corn, preferably sweet corn
1 15 oz. can chicken broth or stock
1/4 tsp. red pepper flakes
Freshly ground pepper for seasoning
1/2 C shredded mozzarella cheese
In a large pot, heat the oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add ground chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn and chicken stock. Bringg the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer roughly 30 minutes on low. Add red pepper flakes and simmer. Season with salt and pepper. Stir in mozzarella cheese.
Ladle into bowls, spinkle with cheese and chili powder.
Adapted recipe by Kitchen Groovy
2 T olive oil
1 large onion, chopped
1 pound ground chicken
1 tsp. salt, plus more for seasoning
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 tsp. chili powder
3 T flour
1 15oz. can cannellini beans, or other white beans, rinsed and drained
1 pkg. frozen spinach, thawed (I threw mine in frozen, and it was just fine)
1 1/2 C frozen corn, preferably sweet corn
1 15 oz. can chicken broth or stock
1/4 tsp. red pepper flakes
Freshly ground pepper for seasoning
1/2 C shredded mozzarella cheese
In a large pot, heat the oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add ground chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn and chicken stock. Bringg the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer roughly 30 minutes on low. Add red pepper flakes and simmer. Season with salt and pepper. Stir in mozzarella cheese.
Ladle into bowls, spinkle with cheese and chili powder.
Monday, June 13, 2011
Italian Tortellini Pasta Salad
Original Recipe by Pip and Ebby
Adapted Recipe by Kitchen Groovy
20 oz. package of cheese tortellini
8 oz. summer sausage, cubed
8 oz. colby jack cheese, cubed
1 zucchini, quartered
1 red bell pepper, diced
3 stalks celery, sliced
1 C shredded carrots
1/2 bottle of Zesty Italian Dressing
Cook tortellini according to package directions. Run under cool water to cool pasta. Transfer to large bowl and add remaining ingredients. Toss with italian dressing. Chill in refrigerator, then serve.
Adapted Recipe by Kitchen Groovy
20 oz. package of cheese tortellini
8 oz. summer sausage, cubed
8 oz. colby jack cheese, cubed
1 zucchini, quartered
1 red bell pepper, diced
3 stalks celery, sliced
1 C shredded carrots
1/2 bottle of Zesty Italian Dressing
Cook tortellini according to package directions. Run under cool water to cool pasta. Transfer to large bowl and add remaining ingredients. Toss with italian dressing. Chill in refrigerator, then serve.
Friday, June 10, 2011
Grilled Italian Sandwich
Original Recipe by Kitchen Groovy
1 loaf of your favorite artisan bread
Marinara Sauce
Provolone Cheese, sliced
Salami
Ham
Olive Oil
Take 2 slices of bread, spread marinara sauce on both slices. On one slice, layer cheese, meat, then more cheese. Top with second slice of bread. Brush with olive oil.
Grill on a pan or in a panini press until cheese is melted or sandwich is heated through.
Wrap in aluminum foil until you are ready to eat. Serve with your favorite pasta salad, green salad or raw veggies.
1 loaf of your favorite artisan bread
Marinara Sauce
Provolone Cheese, sliced
Salami
Ham
Olive Oil
Take 2 slices of bread, spread marinara sauce on both slices. On one slice, layer cheese, meat, then more cheese. Top with second slice of bread. Brush with olive oil.
Grill on a pan or in a panini press until cheese is melted or sandwich is heated through.
Wrap in aluminum foil until you are ready to eat. Serve with your favorite pasta salad, green salad or raw veggies.
Tuesday, June 7, 2011
Apple Craisin Chicken Pasta Salad
original recipe source: unknown
1 box favorite pasta (I let my kids pick out fun shaped pasta)
1 bottle Poppy Seed Salad Dressing
2 green apples, cored - diced (leave skin on)
1 C craisins
3/4 C slivered almonds
1 large can of chunk chicken (if you have more time, use chicken breast or rotisserie chicken)
Cook pasta according to package directions. Drain pasta, and run under cool water to remove the heat. In a large bowl, mix together all ingredients. Chill in refrigerator for a few hours. Enjoy!
1 box favorite pasta (I let my kids pick out fun shaped pasta)
1 bottle Poppy Seed Salad Dressing
2 green apples, cored - diced (leave skin on)
1 C craisins
3/4 C slivered almonds
1 large can of chunk chicken (if you have more time, use chicken breast or rotisserie chicken)
Cook pasta according to package directions. Drain pasta, and run under cool water to remove the heat. In a large bowl, mix together all ingredients. Chill in refrigerator for a few hours. Enjoy!
Tuesday, May 31, 2011
Cornbread
Recipe by Martha Stewart's "The Baking Handbook", pg. 51
1/3 C vegetable shortening (I used 1/3 C butter, instead)
1 T unsalted butter
1 C corn kernels, fresh or frozen
1 C all purpose flour
1/3 C sugar
2 tsp. baking powder
3/4 tsp. salt
1 C stone-ground yellow cornmeal
1 C milk
1 large egg, lightly beaten
1. Preheat the oven to 425 degrees. Coat an 8" square baking pan with vegetable shortening (I used Pam with Flour spray); set aside. Melt 1 T butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes. Remove from heat, and set aside to cool slightly.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening (I used butter instead) into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not overmix.
3. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester comes out clean, 18-20 minutes. Transfer to wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to one day.
1/3 C vegetable shortening (I used 1/3 C butter, instead)
1 T unsalted butter
1 C corn kernels, fresh or frozen
1 C all purpose flour
1/3 C sugar
2 tsp. baking powder
3/4 tsp. salt
1 C stone-ground yellow cornmeal
1 C milk
1 large egg, lightly beaten
1. Preheat the oven to 425 degrees. Coat an 8" square baking pan with vegetable shortening (I used Pam with Flour spray); set aside. Melt 1 T butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes. Remove from heat, and set aside to cool slightly.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening (I used butter instead) into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not overmix.
3. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester comes out clean, 18-20 minutes. Transfer to wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to one day.
Dr. Pepper Ribs
Original Recipe by David Zinczenko, Cook This, Not That!, pg. 192
2 racks baby back ribs (I used regular pork loin ribs)
1 bottle (2 liter) Dr. Pepper
Salt and black pepper
1 T chili powder
1 C water
1/2 T canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 C ketchup
2 T Worcestershire sauce
2 T apple cider vinegar
1/8 tsp. cayenne pepper
1. Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce. Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.
2. Preheat the oven to 350 degrees. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle rib with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone.
3. While the ribs are in the oven, make the BBQ sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda. Simmer for 15-20 minutes until the sauce thickens.
4. Heat a grill until hot. Brush the ribs with BBQ suace and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. R emove from the grill, brush with more sauce, and serve.
2 racks baby back ribs (I used regular pork loin ribs)
1 bottle (2 liter) Dr. Pepper
Salt and black pepper
1 T chili powder
1 C water
1/2 T canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 C ketchup
2 T Worcestershire sauce
2 T apple cider vinegar
1/8 tsp. cayenne pepper
1. Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce. Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.
2. Preheat the oven to 350 degrees. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle rib with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone.
3. While the ribs are in the oven, make the BBQ sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda. Simmer for 15-20 minutes until the sauce thickens.
4. Heat a grill until hot. Brush the ribs with BBQ suace and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. R emove from the grill, brush with more sauce, and serve.
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