Adapted from: http://www.onceuponachef.com/2015/04/orecchiette-sausage-broccoli.html Ingredients 1/2 pound orecchiette 2 tablespoons extra virgin olive oil, divided 1/2 pound sweet Italian sausage, removed from casings 3 garlic cloves, minced 1/2 cup chicken broth 1/2 pound broccoli florets 1/8 teaspoon red pepper flakes 2 tablespoons unsalted butter 1/4 cup freshly grated Pecorino Romano Instructions
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This recipe is for when you need chicken to shred or chop for recipes. Ingredients: Bone in and skin on chicken breast Olive oil Salt Pepper Instructions:
Pre-heat oven to 350ºF. Place chicken skin up and drizzle with olive oil then sprinkle with salt and pepper liberally. Using your hands, rub the oil, salt, and pepper all over the chicken pieces. Cook for about 40 minutes. Shred or cube when cooled. 1 Pound of spicy Italian sausage 1/2 onion diced 4 cloves of chopped or pressed garlic 1/2 bunch of basil leaves 1/4 bunch Italian flat leaf parsley 3 sprigs of oregano (strip the leaves from stems and use leaves) 1 29 ounce can of tomato sauce (I use Contadina) 1 29 ounce can of crushed tomatoes 1 6 ounce can of tomato paste 1/2-1 Cup red wine Chop the herbs and set aside. Put the sausage in a dutch oven and, using two forks, shred it into small pieces.
Cook until almost cooked through and then add diced onion and garlic. cook on medium heat until onion is soft and then add herbs. Stir until combined. Add tomato sauce, crushed tomatoes, and tomato paste. Stir until mixed together. Add wine. Let simmer very low with the lid partially set off the pot for about two hours. Sometimes I will add about 1/4-1/2 cup of apple juice if I want a sweeter sauce and sometimes I'll add 1/4 cup of balsamic vinegar for a sweeter and tangier sauce. Adapted from http://www.thekitchn.com/recipe-pork-tenderloin-in-tomatillo-sauce-recipes-from-the-kitchn-188742 Ingredients: For the tomatillo sauce: 1 yellow onion, diced 1 teaspoons kosher salt 2 teaspoons dried oregano 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 10 fresh tomatillos 3 jalapeno chile peppers, seeded 1 poblano chile pepper, seeded cloves peeled garlic 1 bay leaf 2 1/2 cups chicken stock, or as needed For the pork: Oil for browning 3 tablespoons all-purpose flour 1/2 tablespoon kosher salt 1/2 teaspoon ground cumin 2 pounds pork tenderloin, cut into cubes1/4 cup 1/4 Cup Chicken stock, Vegetable Stock, White wine, or beer (anything to de-glaze the pan) Directions:
For the Tomatillo Sauce: Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour. For the Pork: Heat a few tablespoons of oil in a large Dutch oven over medium-high heat until sizzling. Meanwhile, combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 - 2 minutes per side. Remove and set aside, and continue with the remaining pork. Pour the de-glazing liquid (stock or alcohol) into the hot skillet to de-glaze the pan and scrape up any leftover browned bits. Return the browned pork cubes to the skillet along with tomatillo sauce. Put in the oven at 350ºF for about two hours or until the pork is tender (or simmer on stove top for two hours). (This dish only gets better with time, so feel free to make a day or two in advance.) Modified from http://www.epicurious.com/recipes/food/views/Roast-Chicken-Breasts-with-Parsley-Pan-Gravy-104719 Ingredients: 2 chicken breast halves (with skin and bones; about 20 ounces) 2 teaspoons poultry seasoning 1 tablespoon butter, cut into small pieces Salt and pepper For Gravy: 2 tablespoon all purpose flour 2/3 cup canned low-salt chicken broth Directions:
Preheat oven to 475°F. Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning under skin of each breast. Sprinkle chicken with salt and pepper. Place skin side up in a deep metal pan or dutch oven. Dot chicken with butter. Roast until cooked through, about 25 minutes. Transfer chicken to plate. Place pan with juices over burner on medium heat. Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens, about 2 minutes. Season with salt and pepper. Ingredients: 1/2 Tablespoon flour 1 Tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground oregano 1/2 teaspoon paprika 1/2 teaspoon salt 1 teaspoon pepper 1 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper (1/8 teaspoon if you don't like a little heat) If adding to beef: 3/4 cup of your favorite salsa (I use Whole Foods' Roasted Chipotle) 1/3 cup water 1 Pound of ground beef (if you're using it for tacos) Directions:
Mix all of the dry ingredients (flour to oregano) together. Cook ground beef in a skillet and drain off fat. Add the dry mixture and stir until evenly distributed. Add salsa and water, and cook on low for about 5 minutes. Directions: In a bowl, combine the first three ingredients and mix well. "Butter" four pasta sheets with the ricotta mixture and set aside. in a 13" x 9" baking dish, pour in 1 cup of sauce and then place the prepared pasta sheets on top of the sauce. top with basil leaves, and sprinkle 3/4 cup of mozzarella, and 1/3 cup of the Parmesan/Romano or Granda Pandano. Repeat for the next layer. Cover the last layer with past sheets and remaining cheese. Cover the dish with foil and bake at 375 for 30 minutes. Remove foil and bake until bubbly. Ingredients:
1 cup basil pesto 1 cup ricotta cheese 1 cup cream cheese (softened) 10 oz. grated mozzarella 1 1/4 cups of fresh Parmesan/Romano or Granda Pandano 3 cups of tomato sauce 1 cup fresh basil leaves (packed) 12 sheets dry "no boil" lasagna pasta Recipe adapted from http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/ Ingredients: 1 3-4 pound boneless roast beef (chuck or round roast) 1 cup beef broth (not low sodium) ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce (not low sodium) 1 tablespoon honey ½ teaspoon red pepper flakes 4 cloves garlic, chopped Directions:
Salt and pepper the roast beef and then place roast beef into a slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low - flip the meet at a half way point) Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks. Take the left over marinade and put in a plastic bag after it's cooled. Put the bag in a cup (I use a measuring cup) and let cool (or put it in the fridge). After fat begins to form at the top, cut a small hole in the bottom of the bag to allow the juice without the fat to drain. Drain it into a small saucepan and simmer until it has been reduced by half Pour the reduced marinade over the meat and serve on its own or in buns. Ingredients: flour salt and pepper four eggs 2 Tablespoons yellow mustard Thin sliced chicken breasts or chicken tenders (the cut) 1 1/2 cups Italian style bread crumbs 1 1/2 cups Italian style panko crumbs 1/2 cup finely grated Parmesan/Reggiano cheese Peanut oil for frying (it cooks at a higher temperature without breaking down) Directions:
In a shallow dish, mix together flour and salt and pepper to taste (about 1 teaspoon of each or more) In a separate shallow dish, scramble eggs and mustard together. In a deeper dish, mix bread, panko crumbs, and cheese. Dip chicken into the flour, shaking off excess. Next, dip the chicken in the egg mix. Finally, place the chicken in the bread crumbs, making sure to press the bread crumbs into the chicken. When you're done, put the chicken aside and heat about 1/2 inch of peanut oil in a heavy duty pan (cast iron is ideal). Fry chicken until browned on each side. I usually make chicken nuggets for the kids as well. Ingredients: Raw chicken tenders (the cut) or thinly sliced chicken breasts (both of these cook faster) 2 teaspoons of El Guapo fajita seasoning (in the Mexican herb section of the grocery story and it comes in a little plastic bag). Try to avoid the mainstream ones (McCormick's, etc.) 5 Tablespoons of oil (not olive) 3 fresh limes 3 cloves garlic Instructions:
In a large plastic zip lock, combine fajita seasoning and oil. Swish until it is somewhat combined. Add pressed or chopped garlic. Use a zester to take the zest of one lime and add to bag. Juice the three limes and put the juice in the bag. Swish to combine. Add chicken and marinade for a least a couple of hours (overnight is best for a good lime flavor). Cook over a very hot BBQ and until done. |
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