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Recipes
Chicken Caprese
By DigitalChef
Combine Roma tomatoes, basil, 2 tablespoons extra virgin olive oil, 2 tablespoons minced garlic, 1 1/2 teaspoons It...
- 2 pounds (approximately 8-10) Roma (plum) tomatoes, core* and cut into 1-inch pieces
- 30 medium fresh basil leaves, cut into 1-inch pieces
- 4 tablespoons of extra-virgin olive oil, divided
- 3 tablespoons minced garlic, divided
- 3 1/2 teaspoons Italian seasoning, divided
- 1 1/2 teaspoons and 1 tablespoon salt, divided
- 1 cup of vegetable oil
- 1 1/2 cups and 1 tablespoon flour, divided
- 2 teaspoons black pepper
- 6 boneless, skinless chicken breasts or breast fillets
- 1/2 cup white wine (or chicken stock)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 pound dry angel hair pasta
- 2 cups shredded mozzarella cheese
Chicken Enchiladas
By DigitalChef
Preheat oven to 350° F. Place the extra-virgin olive oil in a large pot
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1/2 cup all-purpose flour
- 3 cups chicken stock, homemade or store-bought
- 1/2-2 cups salsa, homemade or store-bought
- 1 small fryer (about 6 pounds) chicken, cooked and shredded (or finely cubed)
- Salt and pepper to taste
- 6-10 tortillas, depending on size
- 4 cups cheese, of your choice (co-jack or fiesta blend work well)
Broccoli with Parmesan and Lemon
By DigitalChef
Preheat the oven to 400° F
- 3 heads broccoli (about 3 pounds)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1 lemon, juiced
Herbed Chicken with Spring Vegetables
By DigitalChef
This version of the recipe has been modified from Giada de Laurentiis' original recipe
- 1/4 cup chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves
- 6 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 3 boneless, skin-on chicken breasts
- 3 bone-in, skin-on thighs
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 cipollini onions, trimmed and peeled
- 8 ounces baby carrots, peeled and trimmed
- 1 cup chicken broth
- 6 ounces snap peas, trimmed
Lo Mein
By DigitalChef
Bring a large pot of lightly salted water to a boil
- 8 ounces thin spaghetti
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup red bell peppers, sliced
- 1 cup carrots, shredded
- 1 cup sugar snap or snow peas
- 1/2 cup green onions, chopped
- 2 cups fresh bean sprouts, optional
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1/4 cup hoi sin sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon curry powder
Blackened Fish
By DigitalChef
In a shallow dish, combine first 6 ingredients
- 1/4 cup sweet paprika
- 2 tablespoons ground thyme
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/2 cup (1 stick) butter, melted
- 4 (10-ounce) tilapia or other fish fillets
Chicken Parmigiana
By DigitalChef
Preheat the oven to 350° F
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 large eggs, lightly beaten
- 2 tablespoons water
- 1 cup dried bread crumbs
- 1 cup grated Parmesan, plus extra for sprinkling
- 1 tablespoon garlic powder
- 1/2 cup parsley leaves, chopped (or 2 tablespoons dried parsley)
- 3 tablespoons olive oil
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds), tenderized
- 2 cups tomato sauce
- 1/2 cup shredded mozzarella
- 1 cup shredded Parmesan
Taco Bake
By DigitalChef
This is good but too dry. How to fix?
- 2 pounds ground beef
- 2 packages taco seasoning (or use homemade taco seasoning per directions)
- 2 cups Bisquik mix
- 1/2 cup cold water
- 3/4 cup shredded cheese
- Lettuce
- Chopped tomatoes
- Sour Cream
Italian Salad Dressing (Texas Roadhouse)
By DigitalChef
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds
- 1/2 cup white vinegar
- 1/3 cup water
- 1/3 cup vegetable oil
- 1/4 cup corn syrup
- 2 1/2 tablespoons Romano cheese, grated
- 2 tablespoons dry pectin
- 2 tablespoons eggs (or egg substitute, beaten)
- 1 1/4 teaspoons salt
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon dried parsley flakes
- 1 pinch dried oregano
- 1 pinch red pepper flakes, crushed
Zech's Apple Snack
By DigitalChef
Squeeze the juice of the lime or lemon into a small cup
- 1/2 small lime or lemon
- 1 medium apple
- Salt