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Recipes
Rosemary Roasted Potatoes and Asparagus Recipe
By ccavaletti
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat
- 1/2 pound fingerling potatoes, cut into 1-inch pieces
- 1/4 cup olive oil, divided
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 2 garlic cloves, minced
- 1 pound fresh asparagus, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Pan-Seared Trout with Italian-style Salsa
By ccavaletti
1. Sprinkle fillets with salt and pepper
- Salsa:
- 6 (6-oz.) trout fillets
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 tablespoons olive oil
- Italian-Style Salsa
- Garnish: lemon slices
- 4 plum tomatoes, chopped
- 1/2 small red onion, finely chopped
- 12 kalamata olives, pitted and chopped
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons drained capers
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup crumbled feta cheese (optional)
Indonesian Satay
By ccavaletti
Mix together lime juice, garlic, peel, ginger and pepper; pour over chicken
- Spicy Peanut Sauce:
- 1/4 c lime juice
- 2 cloves garlic, minced
- 1 tsp grated lime peel
- 1/2 tsp ground ginger
- 1/2 tsp ground red pepper
- 4 boneless, skinless chicken breasts (about 2 lbs), cut into strips
- 8 oz cream cheese, cubed
- 1/2 c milk
- 3 Tbsp peanut butter
- 2 Tbsp brown sugar
- 1/2 tsp ground cardamom
- 1/8 tsp ground red pepper
Grits and Grillades
By ccavaletti
Meat: In a shallow dish, combine flour, salt and pepper
- Meat:
- 1/2 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1-1/2 lbs top round steak, cut into 3-inch pieces
- 3 Tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 c chopped celery
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/4 tsp dried basil
- 2 bay leaves
- 2 c beef broth
- 1/2 c red wine
- Cheese Grits:
- 2 c low-sodium chicken broth
- 1 clove garlic, minced
- 1/2 c old-fashioned grits
- 3/4 c shredded sharp Cheddar cheese
- 2 Tbsp butter
- 1/8 tsp ground red pepper
Pork and Bell Pepper Stir-Fry
By ccavaletti
Cut the pork into 1/4-inch-thick slices, then cut the slices into 1/4-inch-thick slivers
- 1 pound boneless pork loin
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 bunch scallions, trimmed and sliced into 1-inch pieces
- 4 cloves garlic, finely chopped
- 2 eggplants (about 1 pound), cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup chicken broth
- 1/2 cup store-bought stir-fry sauce
White Bean-Sausage Stew
By ccavaletti
Heat 2 Tbsp olive oil in a large pot over medium-high heat
- 1/4 c extra-virgin olive oil
- 1 onion, diced
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- 1/4 c dry red wine
- 1 c low-sodium chicken broth
- 2 (14 oz) cans cherry tomatoes
- 1 (29 oz) can cannelloni beans, drained and rinsed
- 6 links sweet Italian sausage (about 1-1/4 lbs)
- 1 5-oz package baby arugula (about 8 cups)
- Sliced fresh basil and grated Parmesan cheese, for topping
Chicken "Pot Roast" with Sassy Salsa
By ccavaletti
In a small bowl, combine 4 cloves garlic, the cumin, chili powder and 1 tbsp
- SLOW-COOKER STUFF:
- 4 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
- 4 boiling potatoes, sliced
- 8 ounces baby carrots
- 2 onions, thinly sliced
- Salt and pepper
- 1 whole chicken (about 4 lbs)
- OUT-OF-THE-POT INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 6 fresh tomatillos, husked and quartered
- 1 small jalapeno chile, seeded and chopped
- 1 clove garlic, chopped
- 2/3 cup chopped cilantro
Greek Rice Salad
By ccavaletti
In a medium bowl, whisk together olive oil and next 7 ingredients until well combined
- 1/3 c olive oil
- 2 tsp lemon zest
- 1/4 c lemon juice
- 2 Tbsp chopped fresh oregano
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 3/4 tsp garlic salt
- 1/4 tsp ground black pepper
- 2 (8.8 oz) packages fulled cooked brown rice, heated according to package directions and cooled to room temperature. (I just cooked some brown rice that I had in the cupboard)
- 2 C chopped cooked chicken
- 1 c sliced halved English cucumber
- 1 c halved grape tomatoes
- 1/2 c halved kalamata olives
- 1/4 c chopped fresh parsley
- 1 (4-oz) container crumbled feta cheese
Sea Bass Puttanesca in a Foil Pouch
By ccavaletti
Preheat an outdoor grill to medium-high, or position a rack in the center of the oven and preheat to 400 degrees
- 3 tablespoons extra-virgin olive oil (EVOO), plus more for dipping
- 4 scallions, sliced on an angle into 1-inch pieces
- 1 lemon, cut into 8 slices
- 4 6 - 8 ounces fillets sea bass
- Salt and freshly ground pepper
- 1 pint cherry tomatoes, halved
- 8 canned flat anchovies, coarsely chopped
- Pitted Gaeta or other black olives, chopped (a generous handful)
- 3 tablespoons capers, drained
- Flat-leaf parsley, chopped (a generous handful)
- 4 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper
- Crusty bread, for mopping
Scrambled Egg Pizza
By ccavaletti
Preheat the oven to 400 degrees
- 1 pound store-bought frozen pizza dough, thawed
- 3 new potatoes, thinly sliced
- 8 ounces thick-sliced bacon, chopped
- 4 scallions, white and green parts thinly sliced separately
- 4 eggs, beaten
- Salt and pepper
- 1/2 cup sour cream
- 5 ounces thinly sliced smoked ham
- 1 cup grated gruyere cheese
- 2 handfuls frisee lettuce