Lromito's profile page
Recipes
Muffuletta Dip
By lromito
Recipe inspired by Kelli Tuttle, Drummond, Wisconsin, Southern Living JANUARY 2011
- 1 cup Italian olive salad, drained
- 1 cup diced salami (about 4 oz.)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped pepperoncini salad peppers
- 1 (2 1/4-oz.) can sliced black olives, drained
- 4 ounces provolone cheese, diced
- 1 celery rib, finely chopped
- 1/2 red bell pepper, chopped
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
- Serve with: French bread crostini
Prosciutto with fresh figs and mozzarella
By lromito
Drape 2 slices of prosciutto on each serving plate and top with a fresh fig half
- 8 slices of prosciutto
- 2 ripe, fresh figs, halved vertically
- 150 g fresh buffalo mozzarella cheese
- 2 tbsp extra-virgin olive oil
- 2-3 tsp aged balsamic vinegar
- large handful of pine nuts, toasted
- sea salt and pepper
Meatball Stroganoff
By lromito
Phoebe Wu, Cooking Light SEPTEMBER 2013
- 6 ounces uncooked egg noodles
- 4 teaspoons canola oil, divided
- 1 1/4 cups diced yellow onion
- 12 ounces ground sirloin (90% lean)
- 1/3 cup chopped fresh flat-leaf parsley, divided
- 3 tablespoons panko (Japanese breadcrumbs)
- 3 tablespoons 2% reduced-fat milk
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 12 ounces cremini mushrooms, sliced
- 2 teaspoons minced fresh garlic
- 1/4 teaspoon paprika
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 1 cup unsalted beef stock (such as Swanson)
- 1/3 cup sour cream
- 1 teaspoon Dijon mustard
- Dash of nutmeg
Cornbread and Pulled Pork Skillet Pie
By lromito
Preheat oven to 400ºF. Place a large, 12-inch cast iron skillet over medium-high heat
- 2 tablespoons olive oil
- 1 red onion (sliced)
- 2 bell peppers (1 red and 1 green, sliced)
- 1 tablespoon chipotle in adobo puree
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 28 ounces diced, fire-roasted tomatoes (canned)
- 14 ounces hominy (canned, drained)
- 4 cups pulled pork (store bought or leftover Mario's Halloween Night Pulled Pork)
- 1 recipe Carla Hall's Cornbread
Boned Chicken Breasts with Prosutto and Cheese
By lromito
Preheat oven to 350. Slice each bdreast horizontally to make 8 thin slices
- 4 chicken breasts
- salt
- ground black pepper
- flour
- 3 tbl. butter
- 2 tbl. oil
- 8 thin 2 by 4 inch slices of prosciutto
- 8 thin 2 by 4 inch slices of imported Fontina Cheese
- 4 teas. Parmesan cheese 2 tbl. chicken stock
Tzatskiki
By lromito
Mix ingredients and let infuse for at least 2 hours, preferably overnight
- 4 C fat free Greek Yogurt, strained
- 4 cloves garlic, mined
- 1 large cucumber shredded, with juice squeezed out
- 3 oz. olive oil
- 1 1/2 oz wine vinegar
- pinch of salt
Risotto alla Milanese
By lromito
Take 1/2 cup hot stock and add saffron threads
- same as basic
- 1/8 tsp. saffron threads
Shrimp Paella
By lromito
Paella is a Spanish seafood and rice dish, prized for the crispy bits of rice that come from letting the rice sizzl...
- 2 tablespoons canola oil
- 1/2 teaspoon ground turmeric
- 1 cup chopped red bell pepper
- 1 cup frozen green peas
- 1 tablespoon minced garlic
- 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
- 3 tablespoons unsalted chicken stock (such as Swanson)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 ounces frozen medium shrimp, thawed, peeled, and deveined
- 2 tablespoons fresh lemon juice
Cannellini Beans with Sage and Olive Oil
By lromito
soak beans overnight, drain and cook in 6 cups water, garlic, sage and oil
- 1 pd dried beans
- 6 cups water
- 2 garlic cloves lightly crushed
- 2 tablespoons fresh sage, coarsely crushed
- 1/4 cup olive oil, plus more for drizzling
- salt and pepper
Ropa Vieja (8 servings)
By lromito
1) Heat oil over medium-high heat
- 2 lbs of beef stew meat, cooked and shredded (I used Flank Steak simmered for 3 hours)
- 1/3 cup of olive oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 green pepper, chopped
- 1 can (15 oz) of tomato sauce
- 1 tsp of salt
- 1 bay leaf
- 1/2 cup of dry cooking wine (red)
- 4 oz of roasted red pepper, chopped coarsely
- 4 oz of green salad olives (pitted manzanilla olives & pimentos), chopped coarsely