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Recipes
Fried Mushrooms
By ccavaletti
Clean mushrooms and cut them in half
- Mushrooms
- Oil for frying
- Chopped garlic
- 2 cups bread crumbs
- 2 cups Romano cheese
Do-Ahead Chicken Enchiladas
By ccavaletti
Preheat oven to 350. Spray 2 (13x9") baking dished with nonstick cooking spray
- 1 (6.8 oz) box Spanish rice
- 1 c chopped onion
- 1 (15.5 oz) can pinto beans, drained
- 1 (8 oz) package cream cheese, softened
- 2 (8 oz) blocks Monterey Jack cheese with peppers, shredded and divided
- 1 (8 oz) block Colby-Jack cheese, shredded
- 1/4 c minced fresh cilantro
- 2 Tbsp ground cumin
- 1 Tbsp fresh lime juice
- 2 tsp ground coriander
- 1/2 tsp salt
- 4 c shredded cooked chicken
- 16 burrito-size flour tortillas
- 1 (19 oz) can enchilada sauce
- Garnish: chopped fresh cilantro
Building Block 5 - Rice Pilaf
By ccavaletti
1. In a 7-qt dutch oven, heat the EVOO over medium-high heat
- 3 Tbsp EVOO
- 3 onions, cut into 1/2-inch pieces (about 4-1/2 cups)
- salt and pepper
- 3-1/4 cups long-grain rice
- 2-1/4 cups chicken broth
- 4 bay leaves
- 16 oz frozen peas
Grilled Chicken Adobo
By ccavaletti
Combine onion, lime juice and garlic in a food processor
- 1/2 c chopped onion
- 1/3 c lime juice
- 6 cloves garlic, coarsely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp ground red pepper
- 6 boneless, skinless chicken breasts (about 1/4 lb each)
- 3 Tbsp chopped fresh cilantro (optional)
Sunday Rib Roast
By ccavaletti
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce, recipe follows
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Pesto Sauce
By ccavaletti
Grind all ingredients in a blender (chop/puree)
- 3/4 c light olive oil
- 3 c fresh basil
- 1/2 c walnuts
- 1/4 c pistachio or pine nuts
- 2 cloves garlic
- 1/2 c Romano cheese
Baked pest Gnocchi with Tuna
By ccavaletti
Preheat the oven to 375º
- 10 oz baby spinach
- 1 lb fresh or frozen gnocchi
- 2 cans (5 oz each) tuna packed in water, drained and flaked with a fork
- 1/2 c refrigerated pesto (maybe a little more)
- 1/4 loaf ciabatta, roughly torn
- 1/2 c finely grated Parmesan cheese
Spanish Beef Stew
By ccavaletti
Preheat oven to 300º. In a large ovenproof pot, heat 2 Tbsp oli over medium-high
- 3 Tbsp olive oil
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1 carrot, sliced into 1/2 inch rounds
- 1 onion, chopped
- 6 cloves garlic, chopped
- 2-1/2 tsp smoked Spanish paprika
- 2 bay leaves
- 1 can (28 oz) crushed tomatoes
- 1 pkg (10 oz) yellow rice
- 1 large green bell pepper, seeded and diced
- 8 green olives, sliced, for sprinkling
Philly Burgers
By ccavaletti
In a mixing bowl, combine the beef, worcestershire sauce, parsley, garlic, oregano, salt and pepper
- 2 1/2 pounds ground sirloin
- 1/3 About 1/3 cup worcestershire sauce
- 1/4 cup finely chopped flat-leaf parsley (a small handful)
- 4 - 6 cloves garlic, minced or grated
- 2 teaspoons chopped fresh oregano or 1 tsp. dried oregano
- Kosher salt and coarse black pepper
- 2 tablespoons EVOO, plus more for drizzling
- 2 onions, halved and thinly sliced
- 3 cubanelle peppers-halved, seeded and thinly sliced
- 1 fresh red or green chile pepper, seeded and thinly sliced, or 1 tsp. crushed red pepper
- 1 cup beef or veal stock
- 12 - 16 slices deli-cut provolone
- 6 - 8 crusty rolls, split and lightly toasted
Cherry Pie
By ccavaletti
Place cherries in medium saucepan and place over heat
- 4 c fresh or frozen tart cherries
- 1 to 1-1/2 c granulated sugar
- 4 Tbsp cornstarch
- 1/8 tsp almond extract (optional)
- Your favorite pie crust or pie dough recipe for 2 crusts
- 1-1/2 Tbsp butter, to dot
- 1 Tbsp granulated sugar, to sprinkle