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Recipes
SHRIMP MARINARA OVER LINGUINE
By avpeters
Cook the pasta according to package directions
- Wilted Mustard Greens with Brown Sugar:
- • 1 pound linguine pasta
- • 2 teaspoons olive oil
- • 2 shallots
- • 2 cloves garlic
- • 1 teaspoon dried oregano
- • 1 teaspoon dried basil
- • 1/2 teaspoon crushed red pepper flakes
- • 1 (15-ounce) can diced tomatoes
- • 1 (15-ounce) can tomato sauce
- • 1 pound large shrimp, peeled and deveined
- • Wilted Mustard Greens with Brown Sugar, recipe follows
- • 2 teaspoons olive oil
- • 2 teaspoons Pre-Chopped Garlic, recipe follows
- • 1 tablespoon brown sugar
- • 1 bunch mustard greens, chopped
- • 2 tablespoons water
- • Salt and ground black pepper
- Pre-Chopped Garlic:
- • 1 head garlic, peeled
- • Olive oil, to cover
CHICKEN ENCHILADAS RED SAUCE
By avpeters
Coat large saute pan with oil
- • 3 tablespoons vegetable oil
- • 1 1/2 pounds skinless boneless chicken breast
- • Salt and pepper
- • 2 teaspoons cumin powder
- • 2 teaspoons garlic powder
- • 1 teaspoon Mexican Spice Blend
- • 1 red onion, chopped
- • 2 cloves garlic, minced
- • 1 cup frozen corn, thawed
- • 5 canned whole green chiles, seeded and coarsely chopped
- • 4 canned chipotle chiles, seeded and minced
- • 1 (28-ounce) can stewed tomatoes
- • 1/2 teaspoon all-purpose flour
- • 16 corn tortillas
- • 1 1/2 cups enchilada sauce, canned
- • 1 cup shredded Cheddar and Jack cheeses
- • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
ORZO SALAD
By avpeters
Pour the broth into a heavy large saucepan
- • 4 cups chicken broth
- • 1 1/2 cups orzo
- • 1 (15-ounce) can garbanzo beans, drained and rinsed
- • 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
- • 3/4 cup finely chopped red onion
- • 1/2 cup chopped fresh basil leaves
- • 1/4 cup chopped fresh mint leaves
- • About 3/4 cup Red Wine Vinaigrette, recipe follows
- • Salt and freshly ground black pepper
- Red Wine Vinaigrette
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
CHOCOLATE ANGEL FOOD CAKE AND RASPBERRY PARFAIT
By avpeters
Drizzle cake cubes with framboise and toss to combine
- • 1 store bought chocolate angel food cake, cut into cubes
- • 1/4 cup framboise
- • 1 cup very cold heavy cream
- • 3 tablespoons sugar
- • 3 tablespoons best-quality cocoa powder
- • 1 teaspoon vanilla extract
- • 1 pint fresh raspberries
- • Grated bittersweet chocolate
Chicken Scallopini
By avpeters
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a mea...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 4 teaspoons capers
- 1 tablespoon butter
PORK CHOPS WITH FENNEL AND CAPER SAUCE
By avpeters
In a large, heavy skillet heat the olive oil over high heat
- • 1/4 cup olive oil
- • 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
- • 3/4 teaspoon salt, plus more for seasoning meat
- • 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
- • 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
- • 2 large shallots, thinly sliced
- • 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
- • 1/2 cup white wine
- • 1 (28-ounce) can diced tomatoes, with their juices
- • 1/2 lemon, zested
- • 2 tablespoons capers
SPICY MINT BEEF
By avpeters
In a large skillet, heat the oil over medium-high heat
- • 3 tablespoons vegetable or canola oil
- • 4 cloves garlic, minced
- • 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced*
- • 1 pound flank steak, very thinly sliced
- • 3 shallots, thinly sliced
- • 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
- • 1/4 cup fish sauce*
- • 2 tablespoons sweet soy sauce*
- • 2 tablespoons black soy sauce*
- • 1 tablespoon chili paste in soy bean oil*
- • 1 1/2 cups chopped fresh Thai basil leaves*
- • 1 cup whole fresh mint leaves
- • *Can be found at specialty Asian markets
- • Serving suggestion: sticky or steamed white rice
Peanut-Chipotle BBQ Sauce
By avpeters
1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 cups canned plum tomatoes and juices, pureed
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- ¼ cup Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar
- 2 tablespoon honey
- 1/4 cup molasses
- 3 tablespoons ancho chile powder
- 3 tablespoons pasilla chile powder
- 2-4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
- 1/4 cup smooth peanut butter such as JIF
- Salt and freshly ground pepper
GRILLED CORN AND CHIPOTLE PEPPER SALAD
By avpeters
Preheat the grill to medium
- • 8 ears fresh corn, husks and silk removed
- • 1/2 red bell pepper, diced
- • 1/2 red onion, chopped
- • 2 tablespoons sliced green onion
- • 2 chipotle peppers, minced
- • 3 tablespoons chopped fresh cilantro leaves
- • 1/4 cup extra-virgin olive oil
- • 1 tablespoon minced garlic
- • 1 lime, juiced
- • 1 1/2 tablespoons kosher salt
- • 1 teaspoon coarsely ground black pepper
ROASTED CORN QUESADILLAS
By avpeters
Preheat grill to high. Preheat oven to 375 degrees F
- • 1/4 cup chipotle peppers in adobo sauce, minced
- • 1/2 lime, juiced
- • 1 cup sour cream
- • 3 ears white corn on the cob
- • 2 tablespoons olive oil
- • 1 jalapeno, seeded and minced
- • 1/4 red onion, diced
- • 1/2 cup black beans
- • 2 Roma tomatoes, diced
- • 2 tablespoons diced roasted red bell peppers
- • 1/2 teaspoon sea salt
- • 1/2 teaspoon freshly ground black pepper
- • 1/2 teaspoon ground cumin
- • 6 tablespoons freshly chopped cilantro leaves, divided
- • 6 ounces Jack cheese, shredded
- • 6 ounces Cheddar, shredded
- • 8 medium flour tortillas
- • 5 tablespoons, sliced scallions