Avpeters' profile page
Recipes
TACO SOUP
By avpeters
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onion...
- • 2 pounds ground beef
- • 2 cups diced onions
- • 2 (15 1/2-ounce) cans pinto beans
- • 1 (15 1/2-ounce) can pink kidney beans
- • 1 (15 1/4-ounce) can whole kernel corn, drained
- • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- • 1 (14 1/2-ounce) can diced tomatoes
- • 1 (14 1/2-ounce) can tomatoes with chiles
- • 2 (4 1/2-ounce) cans diced green chiles
- • 1 (4.6-ounce) can black olives, drained and sliced, optional
- • 1/2 cup green olives, sliced, optional
- • 1 (1 1/4-ounce) package taco seasoning mix
- • 1 (1-ounce) package ranch salad dressing mix
- • Corn chips, for serving
- • Sour cream, for garnish
- • Grated cheese, for garnish
- • Chopped green onions, for garnish
- • Pickled jalapenos, for garnish
SPAGHETTI WITH PINOT GRIGIO AND SEAFOOD
By avpeters
Bring a large pot of salted water to a boil over high heat
- • 1 pound spaghetti pasta
- • 1/4 cup olive oil
- • 3 shallots, chopped
- • 3 cloves garlic, minced
- • 3/4 cup chopped sun-dried tomatoes
- • 1 1/2 cup Pinot Grigio (or other white wine)
- • 1 pound shrimp, peeled and deveined
- • 2 pounds clams, washed
- • 1 teaspoon kosher salt
- • 1 teaspoon freshly ground black pepper
- • 2 cups arugula
White BBQ Sauce
By avpeters
1. Stir together all ingredients until well blended
- • 1 1/2 cups mayonnaise
- • 1/4 cup white wine vinegar
- • 1 garlic clove, minced
- • 1 tablespoon coarse ground pepper
- • 1 tablespoon spicy brown mustard
- • 1 teaspoon sugar
- • 1 teaspoon salt
- • 2 teaspoons horseradish
BACON WRAPPED PRAWNS WITH CHIPOTLE BBQ SAUCE
By avpeters
Soak bamboo skewers in water, to keep from burning during grilling
- • 20 each Shrimp, 21-25 count, shelled, deviened
- • 1/2 pound Bacon, partially cooked and cut in half
- • 1/2 cup BBQ sauce
- • 1/4 cup canola oil
- • 3 tablespoons lemon juice
- • 1/2 ounces Dijon mustard
- • 3 tablespoons chipotle pepper in adobo
- • 1/2 teaspoon red chili flake
- • 1/4 teaspoons cayenne pepper
- • 1/4 teaspoons black pepper
- • 5 to 8 bamboo skewers
Chicken Alla Joe
By avpeters
1. Pre-heat oven to 450° F
- 1 roasting chicken, about 3 ¼ pounds
- 1 tsp salt
- ½ tsp black pepper
- 2 tsps oregano
- ¾ tsp dried red pepper flakes
- 2 tabsp olive oil
- ½ green, ½ red, ½ yellow bell pepper — stemmed, seeded, and cut into broad strips or chunks
- 18 to 24 pepperoncini (an 11½ oz. jar), drained, rinsed and left whole
- 1 lemon cut in half
Balsalmic Glaze
By avpeters
Make the glaze: Place the beef stock, balsamic vinegar, soy and Worcestershire sauces, and honey in a medium-size s...
- 2 tablespoons fresh lemon juice
- ¼ cup beef stock or broth
- 2/3 cup balsamic vinegar
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons honey
- Shallot
- garlic
GINGERED BROWN RICE
By avpeters
Combine the rice, water, ginger and salt in a pot with tight-fitting lid
- • 3 cups long-grain brown rice
- • 6 cups water
- • 1-inch piece ginger, cut into coins
- • 1 teaspoon kosher salt
CHIPOTLE SMASHED SWEET POTATOES
By avpeters
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than...
- • 2 large sweet potatoes, peeled and cubed
- • 2 tablespoons unsalted butter
- • 1 whole canned chipotle pepper in adobo sauce, chopped
- • 1 teaspoon adobo sauce from can of peppers
- • 1/2 teaspoon salt
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
By avpeters
Preheat oven to 400 degrees F
- Roasted Tomatillo Chile Salsa:
- • 1 pound tomatillos, husked
- • 1 white onion, peeled, sliced, quartered or whole
- • 4 garlic cloves
- • 2 jalapenos
- • 2 teaspoons ground cumin
- • 1 teaspoon salt
- • 1/2 cup chopped cilantro leaves
- • 1/2 lime, juiced
- Enchiladas:
- • Extra-virgin olive oil
- • 1/2 medium onion, diced
- • 3 garlic cloves, chopped
- • 1 1/2 teaspoon ground cumin
- • 1/4 cup all-purpose flour
- • 2 cups chicken stock, storebought
- • Chopped cilantro leaves
- • 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- • Salt
- • Freshly ground black pepper
- • 10 large flour tortillas
- • 1/2 pound Monterey Jack cheese, shredded
- • 2 cups sour cream
- • Chopped tomatoes and cilantro leaves, for garnish
- • Spicy Black Beans, recipe follows
- • Yellow Rice, recipe follows
- • Guacamole, optional
- Spicy Black Beans:
- • 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- • 3 tablespoons extra-virgin olive oil
- • 1/2 medium onion, diced
- • 1 jalapeno pepper, chopped
- • 2 cloves garlic, chopped
- • 1 bay leaf
- • Kosher salt
- • freshly ground black pepper
- Yellow Rice:
- • 2 cups long-grain rice
- • 4 cups water
- • 2 cloves garlic, smashed
- • 1 tablespoon turmeric
- • 1 teaspoon kosher salt
- • 1 bay leaf
SPICY BAKED BEANS
By avpeters
Preheat the oven to 325 degrees F
- • 5 slices bacon, chopped
- • 1 large onion, chopped
- • 3 cloves garlic, chopped
- • 1 tablespoon ground chili powder
- • 1 tablespoon Neely's Dry Rub Seasoning
- • 1 pound dried small white navy beans, rinsed and picked over
- • 8 cups water
- • 1 cup dark beer
- • 1 cup Neely's Barbecue Sauce
- • 1/4 cup dark brown sugar
- • 1/4 cup mild molasses
- • 2 tablespoons Worcestershire sauce
- • 2 tablespoons soy sauce
- • Dash hot sauce
- • Kosher salt and freshly ground black pepper