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Recipes
Texas Roasted Potatoes
By Mike_67
Cut potatoes into 1-inch chunks and place in large, heavy oven proof baking dish
- 2 pounds red skin potatoes
- 6 cloves garlic
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Baked Penne with Tomato and Mozzarella
By Mike_67
Preheat oven to 350°F. Spray large frying pan with Pam spray and heat over medium heat until hot
- Pam cooking spray
- 5 cloves minced garlic
- 1-½ teaspoons dried oregano
- 1-½ teaspoons dried basil
- 1 teaspoon Italian seasoning
- 2 cups red wine
- 3 cups pear tomatoes, crushed in puree
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon sugar
- 8 ounces shredded mozzarella, divided
- ¼ cup Parmesan cheese
- 1 cup seasoned bread crumbs
- 16 ounces penne pasta
Tuscan Omelet Affogata
By Mike_67
A Williams Sonoma frittata recipe modified to omelets
- 6 eggs
- ¼ cup Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried fennel
- 4 ounces Boca crumbles
- ½ small yellow onion, cut into ¼ inch slices
- 1 red bell pepper, seeded and cut into ¼ inch slices
- 1 cup tomato sauce
- 6 ounces shredded mozzarella cheese
- 8 fresh basil leaves, thinly sliced
Grilled Salmon with Lemon Oil and Basil
By Mike_67
Brush salmon fillets with grape seed oil and season with salt and pepper
- 2 1/2 pounds salmon fillet
- Salt and freshly ground pepper, to taste
- Grape seed oil for brushing
- Lemon-infused olive oil
- 8 fresh basil leaves, roughly chopped
Stuffed Poblano Peppers
By Mike_67
Coat peppers with oil and roast on medium-high grill for about 8 minutes
- 8 large poblano peppers
- Grape seed oil
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 1 large red bell pepper, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 12 ounce package frozen sweet corn, thawed
- 1 cup chicken broth
- 1 1/2 cups (16 ounces) salsa
- 16 ounce can refried beans
- 14.5 ounce can black beans, rinsed and drained
- 1 1/2 cups instant rice, uncooked
- 1 teaspoon salt
- 8 ounces shredded cheddar cheese
- 8 ounces shredded mozzarella cheese
Summer Vegetable Curry
By Mike_67
Sauté onion in a large pot over medium heat until wilted, 8-10 minutes, stirring occasionally
- 1 cup chopped onion
- 2 tablespoons minced garlic
- 2 tablespoons curry powder
- 2 zucchini, cut in 1/2 inch pieces
- 2 yellow squash, cut in 1/2 inch pieces
- 1 1/2 pound small new potatoes, quartered
- 6 carrots, halved and cut in 1 inch pieces
- 4 cups chicken broth
- 2 tablespoons honey
- 2 cups plum tomatoes, seeded and diced
- 1 cup corn kernels, thawed if frozen
- 1 box cooked couscous, for serving
- Raita Refresher, for serving
- 1/3 cup coarsely chopped mint leaves
Warm Dijon Potato Salad
By Mike_67
Cook potatoes with water to cover, in saucepan for 20 minutes or until tender
- 2 pounds small red potatoes, quartered
- 1 bunch green onions, chopped
- 4 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh dill
- 1 teaspoon salt
Mexican Layered Tortillas and Beans
By Mike_67
Rinse and drain beans. In a large frying pan, combine first nine ingredients
- 15 ounce can red kidney beans
- 2 yellow onions, chopped
- 3 cloves garlic, minced
- 1 large green bell pepper, chopped
- 28 ounce can Roma tomatoes with juice, chopped
- 1/2 teaspoon Chipotle chile pepper
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- +++++
- 12 (6 inch) corn tortillas
- 2 cups grated cheddar cheese
- 2 cups coarsely chopped lettuce
- 2 tomatoes, coarsely chopped
- 16 ounces sour cream
Dean Fearing’s Texas Pesto
By Mike_67
Blend until smooth. Serve over barbecued turkey slices with Tex-Mex rice
- 3 cups fresh cilantro
- 2 large jalapenos, seeded
- .15 pounds pecans
- 1 large garlic clove
- 1/2 cup lime juice
- 1/4 cup grapeseed oil
Sweet and Sour Slaw
By Mike_67
Combine first three ingredients in a large bowl
- 16 ounces shredded cabbage (4 cups)
- 1 bunch green onions, chopped
- 1 large celery rib, sliced thin
- +++++
- 1/4 cup apple cider vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper