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Recipes
MEXICAN RICE
By avpeters
Heat the oil a large saucepan over medium heat
- • 2 tablespoons olive oil
- • 1 large yellow onion, diced
- • 4 garlic cloves, chopped
- • 2 cups long-grain white rice
- • 4 cups chicken broth
- • 1 packet sazon seasoning with coriander and annatto (recommended: Goya)
- • 2 small plum tomatoes, diced
- • Salt and freshly ground black pepper
- • 3 tablespoons freshly chopped cilantro leaves
HORSERADISH CRUSTED PRIME RIB WITH PEPPERCORN SAUCE
By avpeters
Preheat the oven to 425 degrees F
- Peppercorn sauce:
- • 2 cups panko bread crumbs
- • 1/4 cup prepared horseradish
- • 1/2 cup freshly chopped chives
- • 4 teaspoons freshly chopped tarragon leaves
- • 4 teaspoons freshly chopped rosemary leaves
- • 1 cup stone-ground mustard
- • 1 (10-pound) whole prime rib, boneless
- • Cooking spray, butter or oil
- • 1/4 cup canola oil
- • 1 white onion, finely diced
- • 1 (3 to 4-ounce) can green peppercorns, drained
- • 1 cup brandy
- • 2 cups beef stock
- • 1/2 cup heavy cream
- • 4 tablespoons freshly chopped parsley leaves
- • Salt
SPICY FRIED CHICKEN BITES WITH DERBY DIP
By avpeters
Preheat oven to 375 degrees F
- Derby Dip:
- • 4 strips bacon
- • 1 1/2 pounds boneless skinless chicken
- • 2 cups buttermilk
- • 2 tablespoons hot sauce
- • 2 1/2 cups all-purpose flour
- • 2 teaspoons cayenne pepper
- • 2 teaspoons paprika
- • 1 teaspoon garlic powder
- • 1 tablespoon salt
- • 1 teaspoon freshly ground black pepper
- • 2 cups canola oil
- • 3/4 cup sour cream
- • 1 tablespoon mayonnaise
- • 1/4 cup blue cheese, room temperature, cut into small pieces
SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO
By avpeters
Preheat the grill to medium
- • 6 tomatillos, husked, washed, and grilled until blackened
- • 1 serrano, grilled until blackened
- • Olive oil
- • 1/2 small red onion, coarsely chopped
- • 2 cloves garlic, coarsely chopped
- • 1 cup chopped fresh cilantro
- • 1 lime, juiced
- • 2 tablespoons honey
- • 1 1/2 cups shredded rotisserie chicken
- • 8 blue corn tortillas
- • 1 cup crumbled queso fresco
KICKED UP COLE SLAW
By avpeters
In a large bowl, mix together all the slaw ingredients
- • 1 (16-ounce) package shredded cole slaw mix
- • 1/2 red onion, thinly sliced
- • 2 green onion, thinly sliced
- • 1 red jalapenos, seeded and thinly sliced
- • 3/4 cup mayonnaise
- • 2 tablespoons sour cream
- • 2 tablespoons white vinegar
- • 2 tablespoons sugar
- • Several dashes hot sauce
- • 1/2 teaspoon coarsely ground black pepper
- • Pinch cayenne pepper
- • 1/4 teaspoon celery salt
- • Pinch kosher salt
PEANUT BUTTER FUDGE
By avpeters
Microwave butter and peanut butter for 2 minutes on high
- • 1 cup butter, plus more for greasing pan
- • 1 cup peanut butter
- • 1 teaspoon vanilla
- • 1 pound powdered sugar
CHICKEN CHILI WITH CORNBREAD TOPPING AND CHIPOTLE CREMA
By avpeters
Preheat the oven to 400 degrees F
- Cornmeal Topping:
- • 1 pound boneless, skinless chicken thighs, cubed
- • Essence, recipe follows
- • 1 1/2 tablespoons vegetable oil
- • 1 cup chopped yellow onions
- • 1/2 cup chopped red bell peppers
- • 2 tablespoons minced jalapeno peppers
- • 1 tablespoon minced garlic
- • 2 teaspoons ground cumin
- • 1 bay leaf
- • 1 teaspoon salt
- • 1/2 teaspoon cayenne
- • 1 cup corn kernels
- • 1 (15-ounce) can chopped tomatoes and their juices
- • 1 cup chicken stock
- • 1/4 cup chopped fresh cilantro leaves
- • Cornbread topping, recipe follows
- • 1 cup grated cheddar cheese, for topping
- • Chopped green onions, garnish
- • Chipotle Crema, recipe follows
- Directions
- Essence
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons bacon grease or vegetable oil
- Chipotle Crema:
- 1 cup half and half
- 1 cup heavy cream
- 1 tablespoon sour cream
- 4 teaspoons chopped chipotle peppers in adobo sauce, or less to taste
- 1/2 teaspoon salt
SESAME-GINGER PORK WITH SOBA NOODLES
By avpeters
Cook the soba noodles according to the package directions
- • 8 ounces soba noodles or whole-wheat spaghetti
- • 4 teaspoons toasted sesame oil, divided
- • 1 tablespoon minced pickled ginger
- • 1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks
- • 1/2 teaspoon salt
- • 1/4 teaspoon freshly ground black pepper
- • 4 scallions (green and white parts), chopped
- • 1 tablespoon sesame seeds
- • 1 cup reduced-sodium chicken broth
- • 1/4 cup reduced-sodium soy sauce
- • 1/2 cup sliced water chestnuts, drained
- • 1/4 cup chopped fresh cilantro leaves
SAVORY CHICKEN HASH
By avpeters
Preheat oven to 325 degrees F
- • 4 Yukon potatoes, peeled and diced
- • 2 tablespoons butter
- • 1 medium onion, finely chopped
- • 1 red bell pepper, diced
- • 1 yellow bell pepper, diced
- • 1 tablespoon minced garlic
- • 1/2 teaspoon cayenne
- • 1 tablespoon salt
- • 1 tablespoon coarsely ground black pepper
- • 1 tablespoon smoked paprika
- • 1 teaspoon chopped fresh oregano leaves
- • 1 (3-pound) store-bought rotisserie chicken, meat removed and diced
- • 1/4 cup chicken stock
- • 2 tablespoons chopped fresh parsley leaves
- • 1/2 lemon, juiced
KIMCHI AND TENDERLOIN STIR-FRY
By avpeters
Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable ...
- • 1/4 cup soy sauce
- • 1/4 cup mirin
- • 1 teaspoon garlic chili sauce
- • 2 teaspoons peeled and diced ginger
- • 2 garlic cloves, chopped
- • 1 tablespoon honey or agave syrup
- • 1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips
- • 1/4 cup green onions, sliced on the bias 1/4-inch thick
- • 2 cups fresh spinach, washed, stems trimmed
- • 1 jar store-bought kimchi
- • 1/3 cup chopped cilantro leaves
- • 1 tablespoon canola oil
- • 1/2 teaspoon hot chili oil, optional
- • 4 cups prepared brown rice (2 cups raw)