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Recipes
Portuguese Baked Eggs
By Gibby
Baked eggs are great for brunch, and this version is no exception
- 1/4 cup olive oil
- 3 bell peppers, any color, thinly sliced
- 1 medium red onion, thinly sliced
- 2 beefsteak tomatoes, cut into wedges
- 8 garlic cloves, thinly sliced
- 1 jalapeño, with seeds, halved lengthwise
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh oregano leaves
- 1 1/2 teaspoons chili powder
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 cup ricotta
- 6 large eggs
- 1 cup grated sharp white cheddar (about 4 oz.)
- 1/4 cup grated Parmesan (about 1 oz.)
- Toasted country-style bread (for serving)
- NUTRITIONAL INFORMATION
- Calories (kcal) 300
- Fat (g) 27
- Saturated Fat (g) 11
- Cholesterol (mg) 260
- Carbohydrates (g) 14
- Dietary Fiber (g) 3
- Total Sugars (g) 6
- Protein (g) 19
- Sodium (mg) 410
pappardelle with Arugula and Prosciutto
By Gibby
Add Prosciutto at when ready to serve to maintain colour
- 1/2 pound pappardelle or fettuccine
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
- 1/4 cup chopped fresh chives
- 2 teaspoons finely grated lemon zest plus more for serving
- 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
- 1/3 cup finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 ounces prosciutto, torn into 1-inch pieces
- Read More http://www.bonappetit.com/recipes/quick-recipes/2013/05/pappardelle-with-arugula-and-prosciutto#ixzz2Z2jj3iSa
Bolognese Ragù Classic
By Gibby
A classic Ragu Bolognese from Bon Appitit Magazine
- 2 Tbsp. extra-virgin olive oil
- 2 medium onions, finely chopped (about 1 1/2 cups)
- 2 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled, finely chopped (about 3/4 cup)
- 6 oz. ground beef (85% lean)
- 6 oz. ground veal
- 3 oz. thinly sliced pancetta, finely chopped
- 1/2 cup dry red wine
- 3 cups (about) beef stock or chicken stock, divided
- 3 Tbsp. tomato paste
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 1 lb. tagliatelle or fettuccine (preferably fresh egg)
- Finely grated Parmesan (for serving)
Shrimp and Noodles Thai
By Gibby
Karen from Colorado Recipe, Quote: "Save on cleanup by cooking the pasta, vegetables and shrimp all in one pan"
- 8 ounces spaghetti noodles, broken
- 1 1/2 lbs broccoli florets (5 cups)
- 1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
- 1/3 cup creamy peanut butter
- 1/4-1/3 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
- 1 tablespoon grated gingerroot
- 3 garlic cloves, minced
- 4 green onions, chopped
- 1/3 cup chopped cashews or 1/3 cup almonds
Rub for Ribs - Kansas City
By Gibby
n Kansas City they know BBQ ribs
- 1/2 cup/120 mL brown sugar
- 1/4 cup/60 mL paprika
- 1 tablespoon/15 mL black pepper
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL chili powder
- 1 tablespoon/15 mL garlic powder
- 1 tablespoon/15 mL onion powder
- 1 teaspoon/5 mL cayenne
Beef Bouguignon
By Gibby
Courtesy of Food Network. Ina Garten
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
Spaghetti for Italians Only!
By Gibby
This is my version of one of my favorite restaurant meals
- 2 chicken breasts or 4 thighs (skin removed and Ground)
- 10 cloves of garlic mashed or finely diced
- 1 heaping tbsp chilli flakes or dried halipeno flakes
- 3 tablespoons of Canola oil
- 1/4 cup finely chopped fresh basil
- 3 tbsp of cilantro
- 1/2 cup sun-dried tomatoes finely chopped.
- 1 can black beans drained and rinsed.
Shrimp Peppered Pasta
By Gibby
1.Bring a large pot of lightly salted water to a boil
- 12 ounces penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- 1/2 cup grated Romano cheese
- 1/2 cup non fat sour cream
- 1/2 cup ultra low fat cream cheese
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- 1/4 cup chopped parsley
Adobe Rice
By Gibby
This Rice dish can be served with Chicken
- 2 tablespoons kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 2 teaspoons granulated onion
- 1 teaspoon paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground turmeric
- 1 tablespoon finely chopped fresh oregano leaves
- 2 tablespoons olive oil
- 1 large Spanish onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red bell pepper, finely diced
- 1 to 2 About 1 to 2 plum tomatoes, seeded and finely diced
- 4 cloves garlic, finely chopped
- 3 cups long-grain rice
- 4 3/4 cups homemade chicken stock
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup frozen peas (not thawed)
- 3/4 cup pimento stuffed green olives
- 3/4 cup pitted picholine olives
- Freshly chopped cilantro leaves
- Freshly chopped flat-leaf parsley
- Finely chopped fresh oregano leaves
- Squeeze lime juice
Maple Salmon Recipe
By Gibby
Outstanding! +2100 reviews
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 pound salmon