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Recipes
Chicken and Chorizo Spanish Enchiladas
By cweeks
Recipe courtesy Rachael Ray
- EVOO for drizzling, plus 2 tablespoons
- 12 ounces Spanish chorizo, removed from casings and diced
- 4 cloves garlic, chopped
- 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
- 1 bay leaf
- 1 large Spanish onion, chopped
- Salt and freshly ground black pepper
- 1 1/2 cups chicken stock
- 1 1/2 teaspoons paprika, half a palmful
- One 32-ounce can fire roasted tomatoes
- One 8-ounce can tomato sauce or 1 cup passata or tomato puree
- A pinch ground cinnamon
- 1/2 cup chopped large Spanish olives with pimientos
- 2 About 2 cups poached chicken, pulled or chopped into bite-size pieces
- 2 cups shredded manchego cheese
- 1 cup shredded pepper Jack cheese
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners
Slow Cooker Roast
By cweeks
Place Roast in Slow Cooker, sprinkle with Salt & Pepper and Soup Mix
- 2-2 1/2 Lbs. Boneless Beef Chuck Roast or any other hunk of beef
- 1 envelope Dry Onion Soup Mix
- 1 Can Cream of Mushroom Soup
GROUPER EN PAPILLOTE WITH BASIL BUTTER
By cweeks
Combine all of the butter ingredients together and stir until well blended
- • BASIL BUTTER:
- 4 • 4 grouper fillets, about 6 ounces each
- One • One-half cup Basil Butter (recipe follows)
- 8 • 8 tomato slices
- 4 • 4 lemon slices
- 4 • 4 bay leaves
- • Salt and pepper
- One-four • One-fourth cup fresh basil leaves, finely chopped
- 1/2 • 1/2 cup butter, softened
- 2 • 2 garlic cloves, peeled and minced
- 3 to 4 • 3 to 4 drops hot sauce
Make-Ahead Chicken and Corn Chowder
By cweeks
Cook the leeks and chicken In a large saucepan over medium heat, warm the oil
- 2 Tbs. canola oil
- 3 leeks, white and pale green parts only, chopped
- 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 quarts chicken broth
- 3 red-skinned potatoes, peeled and cut into 1-inch dice
- 1 tsp. finely chopped fresh thyme
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 4 Tbs. unsalted butter, at room temperature
- 1/4 cup all-purpose flour
- 1 1/2 cups corn kernels
- 1/2 cup heavy cream
Quesadilla-Casserole
By cweeks
1. Preheat oven to 350°F
- package McCormick® Recipe Inspirations Quesadilla Casserole which includes the following Spices:
- 2 teaspoons McCormick® Chili Powder
- 1 teaspoon McCormick® Cumin, Ground
- 1 teaspoon McCormick® Garlic, Minced
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Red Pepper, Crushed (optional)
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cans (8 ounces each) tomato sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (8 3/4 ounces) whole kernel corn, undrained
- 1 can (4 1/2 ounces) chopped green chiles, undrained
- 6 flour tortillas (8-inch)
- 2 cups shredded Cheddar cheese
Skirt Steak with Chimichurri Sauce
By cweeks
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garli...
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 1 cup chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3/4 teaspoon fresh cracked black pepper
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (1 3/4 to 2-pound) skirt steak
Chicken Piccata
By cweeks
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Grilled Chicken with Basil Dressing
By cweeks
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a h...
- 2/3 cup extra-virgin olive oil
- 3 tablespoons plus 1/4 cup fresh lemon juice
- 1 1/2 teaspoons fennel seeds, coarsely crushed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 6 boneless skinless chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large clove garlic
- 1 teaspoon grated lemon zest
Mushroom and Marsala Casserole with Polenta Crust
By cweeks
Preheat the oven to 400 degrees F
- Handful dried porcini or mixed mushrooms
- 1/4 cup EVOO
- 1 pound portobello mushroom caps, gills scraped and caps sliced
- 8 ounces mixed fresh mushrooms, sliced
- 4 cloves garlic, sliced
- 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
- A few sprigs fresh thyme, leaves stripped and finely chopped
- 1 carrot, grated or finely chopped
- 1 onion, chopped
- Salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1/2 cup Marsala wine or dry sherry
- 1 1/2 cups milk
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano
- 2 cups shredded smoked scamorza or smoked provolone cheese
- Fresh flat-leaf parsley, for garnish
Roast Turkey & Pan Gravy
By cweeks
Remove a rack from the oven, and position the last rack to be the second to the bottom ledge (in other words, not t...
- 1 15 pound turkey (at least, I will probably go bigger for more leftovers)
- one stick of unsalted butter, softened
- salt and pepper to taste
- 1 recipe Stuffing