Sadams1001's profile page
Recipes
Braised Chicken with Dates and Moroccan Spices
By sadams1001
Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices
- 3 1/2 pounds chicken breast halves, thighs, and drumsticks
- 1 tablespoon all purpose flour
- 1 tablespoon extra-virgin olive oil
- 2 pounds shallots (about 11 large), peeled
- 3 cinnamon sticks
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 3 cups low-salt chicken broth
- 5 tablespoons fresh lemon juice, divided
- 12 dates, pitted, halved
- 1/4 cup almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh cilantro
Balsamic Blueberries and Peaches
By sadams1001
Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 min...
- 3 tablespoons sugar, or to taste
- 2 tablespoons balsamic vinegar
- 3 cups blueberries (about 1 lb)
- 1 lb peaches or nectarines, sliced
- 1/2 teaspoon black pepper (optional)
Guacamole with Pear and Pomegranate Seeds
By sadams1001
In a molcajete or food processor, grind onion, chiles, and salt into a rough paste
- 1/3 cup white onions, finely chopped
- 3 to 4 serrano chiles, finely chopped, with seeds
- 1 teaspoon coarse salt
- 2 pounds ripe California avocadoes (about 4 large)
- 2 to 3 tablespoons fresh lime juice
- 3/4 cup pear, peeled and finely diced
- 3/4 cup seedless grapes, halved
- 3/4 cup pomegranate seeds
- Special equipment: molcajete y tojolote (mexican mortar and pestle) or food processor
Shredded Chicken Tacos
By sadams1001
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar
- For the Garnish:
- 2 (8 ounce) cans Tomato Sauce
- 2 teaspoons White Distilled Vinegar
- 2 teaspoons Minced Garlic
- 3 1/2 teaspoons ancho chile powder
- 1 teaspoon Ground Cumin
- 2 teaspoons Oregano Leaf
- 1/2 teaspoon sugar
- 2 tablespoons Extra Virgin Olive Oil
- 2 pounds bone-in, skin-on chicken breasts
- Goya Adobo with Pepper, to taste
- 1 (10 ounce) package Corn Tortillas, warmed
- 1/4 cup finely chopped white onion
- 1 lime, cut into wedges
- 2 tablespoons coarsely chopped fresh cilantro
- Goya Hot Sauce
Spiced Almonds
By sadams1001
Heat olive oil in a large sauce pan over medium heat
- 1/3 cup olive oil
- 1/4 to 1/2 cup fresh rosemary, finely chopped
- 1 tablespoon fresh red pepper flakes
- 2 1/2 cup almonds (whole if you want finger food)
- Kosher salt
Osso Buco (Giada)
By sadams1001
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Cheesecloth
- Kitchen twine, for bouquet garni and tying the veal shanks
- 3 whole veal shanks (about 1 pound per shank), trimmed
- Sea salt and freshly ground black pepper
- All purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced into 1/2-inch cubes
- 1 small carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Grilled Asparagus & Portobello Mushroom Salad
By sadams1001
Prepare grill for direct cooking over medium coals
- Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 teaspoon each salt and coarsely ground black pepper
- Salad:
- 1 package (6 ounces) fresh portobello mushrooms, stems trimmed (3-4 large)
- 1 medium red bell pepper
- 8 ounces asparagus spears, trimmed
- 1 bag (5 ounces) sprig mix salad blend of baby greens
- 1 ounce shaved fresh Parmesan cheese
Leek and Goat Cheese Dip
By sadams1001
Melt butter in a large, deep skillet
- 4 tablespoons butter
- 2 lbs +/- leeks; white and tender green parts only, cut into 1/3" rings
- 1 lb goat cheese
- 1/2 lb cream cheese
- 2 teaspoons chives - snipped
- salt & pepper
White-Bean Chili
By sadams1001
In a saucepan, heat the olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 pound skinless, boneless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground white pepper
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pound collard greens, stemmed and roughly chopped (about 5 cups)
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 quart low-sodium chicken broth
- 2 15-ounce cans navy beans, drained and rinsed
- 1/2 bunch fresh cilantro, chopped
- Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Italian Style Chicken
By sadams1001
Wash chicken and pat dry. Dip chicken into eggs
- 4 boneless skinless chicken breasts (halves)
- 3 large eggs, beaten
- 1 cup Parmesan cheese
- 1 cup fine dry Italian bread crumbs
- 1/4 cup Italian salad dressing
- 1/4 cup butter