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Recipes
SWEET POTATO EMPANADA
By avpeters
Preheat oven to 350 degrees F
- Chipotle Dipping Sauce:
- • 2 medium sweet potatoes
- • 1/2 cup goat cheese
- • 1/4 cup pecans, chopped
- • 3 tablespoons green onions, sliced
- • Pinch ground cinnamon
- • 24 wonton wrappers
- • 2 eggs, lightly beaten
- • Peanut oil, to fry
- • 1 cup mayonnaise
- • 3 tablespoons honey
- • 1/2 lemon, juiced
- • 1 tablespoon adobo sauce
Parmigiano-Reggiano-Crusted Chicken Piccata
By avpeters
Place the flour on a plate
- • 1/4 cup flour
- • 2 eggs
- • 1 1/4 cups grated Parmigiano Reggiano cheese
- • 4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
- • Salt
- • 1/2 pound angel hair pasta
- • 3 tablespoons extra virgin olive oil (EVOO)
- • Juice of 1 lemon, plus 1 sliced lemon
- • 2 cloves garlic, finely chopped
- • 1/4 cup capers, drained and patted dry, or 12 caper berries, sliced
- • 1/2 cup dry white wine (eyeball it)
- • 1/4 cup flat leaf parsley leaves, chopped
- • 1/2 cup chicken broth
- • 2 tablespoons butter, chilled and cut into small pieces
- • One 5-ounce package baby spinach
- • Pepper
Scallop and Shrimp Risotto
By avpeters
Rinse the shrimp shells well under cold running water
- • 8 cups chicken broth
- • 1 lb medium shrimp, peeled and deveined, shells reserved
- • 12 large sea scallops
- • 3 tablespoons DeLallo Extra Virgin Olive Oil
- • 2 large shallots, finely chopped
- • 2 cups DeLallo Risotto Arborio Rice
- • 1/2 cup dry white wine
- • 1 large garlic clove, smashed
- • 2 tablespoons unsalted butter, cut in 2 pieces
- • 1/4 cup fresh flat leaf parsley, chopped
- • coarse salt and freshly ground black pepper
- Parmesan cheese
- Lemon juice
- A little cream
GARDEN ORZO SALAD WITH HERB DRESSING
By avpeters
For the herb dressing: Directions In a food processor add lemon zest and juice, orange zest and juice, cider vine...
- For the herb dressing:
- • 2 lemons, zested and juiced
- • 2 oranges, zested and juiced
- • 1 cup cider vinegar
- • 2 cups fresh parsley leaves
- • 2 cups fresh basil leaves
- • 2 cups extra-virgin olive oil
- • Salt and freshly ground black pepper
- For the salad:
- • 4 cups orzo
- • Salt, for water
- • 5 ears corn, kernels removed
- • 5 stalks celery, diced
- • 1 cucumber, seeded and diced
- • 2 pints cherry tomatoes
CHICKEN CHOW MEIN
By avpeters
This is a classic takeaway dish and a classic Chinese snack - Chow mein in Mandarin Chinese is pronounced 'Chao mee...
- • 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
- • 1 teaspoon sesame oil, plus more as needed
- • 11 ounces skinless chicken breasts, sliced into strips
- • Dash dark soy sauce
- • 1 teaspoon five-spice powder
- • 1 teaspoon chile sauce, optional
- • 1 tablespoon cornstarch
- • 2 tablespoons groundnut oil (peanut)
- • 1 red bell pepper, seeded and finely sliced
- • 5 ounces bean sprouts
- • 1 large spring onion (green), sliced lengthwise
- • 2 tablespoons light soy sauce
- • Freshly ground black pepper, finely ground
- • *Can be found at specialty Asian markets
CRANBERRY-ORANGE SAUCE
By avpeters
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thick...
- • 2 (8-ounce) packages cranberries, fresh or frozen
- • 1 orange, zest cut into strips and juiced
- • 1/2 cup sugar
- • 1 cinnamon stick
GUACAMOLE
By avpeters
Halve and pit the avocados
- • 6 ripe avocados
- • 3 limes, juiced
- • 1 medium yellow onion, chopped
- • 1 garlic clove, smashed then minced
- • 2 serrano chiles, cut into rounds
- • 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- • Extra-virgin olive oil
- • Kosher salt
- • Freshly ground black pepper
MOJITO CHICKEN
By avpeters
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so i...
- Marinade:
- • 1 (2 1/2 to 3-pound) chicken
- • 2 tablespoons garlic powder
- • 1 tablespoon onion powder
- • 1/4 teaspoon ground cumin
- • 1 tablespoon dried oregano
- • 2 tablespoons kosher salt
- • 1 tablespoon freshly ground black pepper
- • 1 teaspoon paprika
- • Marinade, recipe follows
- • 4 tablespoons extra-virgin olive oil
- • Mojito Glaze, recipe follows
- • 1 cup orange juice
- • 2 limes, juiced
- • 1/4 cup white wine vinegar
- • 1/4 cup extra-virgin olive oil
- • 1 tablespoon sliced garlic
- • 1/4 cup dark rum
- Mojito Glaze:
- • 1/2 cup dark rum
- • 1/2 cup chicken broth
- • 1 tablespoon brown sugar
- • 3 tablespoons cold water
- • 1 tablespoon cornstarch
- • 1/4 cup chopped mint leaves
- • Salt and freshly ground black pepper
CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS AND QUICK FARMER'S MARKET PASTA
By avpeters
Preheat the oven to 350 degrees F
- • 12 chicken legs
- • 2 cloves garlic, minced
- • 4 stems rosemary, leaves picked and roughly chopped
- • 4 cups panko bread crumbs
- • Kosher salt and freshly ground black pepper
- • 2 eggs
- • 2 cups milk
- • 3 cups all-purpose flour
- • Extra-virgin olive oil
- • Lemon wedges, for serving
- QUICK FARMER'S MARKET PASTA
- • 3 cloves fresh garlic, peeled and finely sliced
- • 2 pints cherry tomatoes, on the vine
- • 3/4 cup extra-virgin olive oil, plus more as needed
- • Kosher salt and freshly ground black pepper
- • 1 pound penne pasta
- • 1 tablespoon sugar
- • 3/4 pound loose pork sausage
- • 2 to 3 small zucchini, sliced
- • 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
- • 1/4 cup freshly grated Parmesan
- • 1/4 bunch fresh basil leaves
GRILLED CHICKEN PIRI PIRI
By avpeters
To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and...
- • 5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish
- • 1 head garlic cloves, peeled
- • 4 red peppers, seeded and roughly chopped
- • 10 chili peppers like Fresno or serrano
- • 4 cups fresh parsley leaves
- • 3 tablespoons paprika
- • 1 cup red wine vinegar
- • 2 cups olive oil
- • Salt and freshly ground black pepper
- • 7 whole chickens, each cut into 6 pieces