Gregg's profile page
Recipes
Quinoa & Shrimp Paella
By Gregg
This is a great and easy recipe for a meal that is high in protein and low in calories
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (I like to use Jalapeno infused oil)
- 1 1/2 cups dry quinoa, rinse well
- 3 cups chicken broth, (or chicken stock my favorite)
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1/2 teaspoon saffron threads (optional, Tumeric)
- 1/2 teaspoon Spanish paprika (I like to use smoked)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1/2 cup sliced sun-dried tomatoes, packed in olive oil
- 1 red bell pepper, cored, seeded & membrane removed, sliced into 1/2" strips
- 1 cup frozen green peas
- 1 teaspoon seafood seasoning
- 1 pound large shrimp, peeled and deveined, thawed
- I also will use a can of clams or other proteins to go with the shrimp.
Aunties Drunken Strawberries
By Gregg
Upon first taste the little critters seemed like plain strawberries, but as they glide down "Suprise" good times
- 2 Lbs Fresh Strawberries
- 1 Cup Light Rum
- 1 Cup Vodka
- 1 Cup Triple Sec
- 1 Cup Powder sugar
Ann's Sour Cream Coffee Cake
By Gregg
This recipe has been handed down through many generations
- Cake
- 1 Cup Butter (room temperature)
- 1 1/2 Cup Sugar
- 5 eggs (room temperature)
- 3 Cups Flour
- 8 oz Sour Cream(1 Cup)
- 1 tsp Vanilla
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- Filling
- 1 tsp Cinnamon
- 1/2 Cup Sugar
- 2 squares Chocolate grated
Smoked Salmon or Other Fish
By Gregg
Mix brine in gallon zip lock bag add fish and refrigerate for at least 12 hours
- Brine
- 1 Quart Water
- 1 Cup Soy Sauce
- 1/4 Cup Non Iodized Salt
- 1/2 Lbs Brown Sugar
- 1 Tbsp Garlic Powder
- 1 Tbsp Cayenne Pepper
Anchovy Bread
By Gregg
Rustic Italian Bread thanks to Emeril L
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon finely chopped garlic
- 1 1/2 teaspoons dried oregano
- 1 teaspoon crushed red pepper
- 4 to 4 1/2 cups all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Romano cheese
- 5 tablespoons extra-virgin olive oil
- 1 (2-ounce) tin anchovy fillets packed in olive oil