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Recipes
Mustard-Garlic Brussels Sprouts
By mrstaylor
1. Preheat the oven to 400F
- 1 pound fresh Brussels sprouts
- 1 head garlic, peeled and separated into cloves 1 tablespoon ghee, melted
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon coconut aminos or homemade substitute
- 1/2 tablespoon Dijon mustard
- ground black pepper
Fresh Basil Sauce
By mrstaylor
Puree basil, EVOO and salt in blender until smooth
- 1 cup (packed) fresh basil leaves
- 1/2 cup EVOO
- 1/4 teaspoon salt
Tampa Cuban Sandwich
By mrstaylor
Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan
- Pork:
- 5 lb boneless pork shoulder
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 8 large cloves garlic
- 2 teaspoons dried oregano
- Kosher salt
- Fresh ground pepper
- 4 bay leaves
- For the sandwich:
- 1 9" piece Cuban Bread
- 4 thin slices glazed ham (about 4 oz)
- 3-4 thin slices Genoa salami with peppercorns (1 oz)
- 2 thin slices Swiss cheese (1 oz)
- 2 pickle slices
- 1 tbs yellow mustard
- Unsalted butter, softened, for cooking
Ancho Chicken Soft Tacos
By mrstaylor
In a medium saucepan, simmer the chicken stock and chiles over medium-high heat until the chiles are very tender, a...
- 1 cup chicken stock
- 3 dried ancho chiles, stemmed and seeded
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- 2 tablespoons sherry wine or sherry vinegar
- Citrus Roasted Chicken or 1 rotisserie chicken, skin and bones discarded and meat shredded
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked sweet paprika
- 1 teaspoon fresh oregano leaves, chopped
- 1/2 teaspoon ground cinnamon
- 8 soft flour tortillas
- Guacamole and pico de gallo, for serving
Paella-Style Chicken and Rice
By mrstaylor
1. Heat oil in a large saute pan or skillet
- 1 Tbsp Olive Oil
- 2 oz andouille chicken sausage OR
- 1 oz andouille pork sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 tsp kosher salt
- 1 cup brown rice
- 1 tsp saffron OR
- 1 tsp Italian seasoning
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cut into large chunks
- 1 cup frozen peas, thawed
- 1 red bell pepper, thinly sliced
- Chopped fresh parsley and scallions to taste
Risotto with Shrimp and Asparagus
By mrstaylor
In a 6 1/2 quart pressure cooker over medium heat, warm the olive oil
- 2 tbsp olive oil
- 1 1/2 cups Arborio Rice
- 1 jar risotto starter
- Zest of 1 lemon
- 3 cups chicken broth
- 1 lb large shrimp, peeled, deveined and cut in half lengthwise
- 1 lb asparagus, ends trimmed spears cut on the bias into 1 inch pieces and blanched until crisp-tender
- 2 tbsp unsalted butter
- 2 oz Parmigiano-Reggiano cheese grated
Chili Carrots
By mrstaylor
In saucepan cook carrots in boiling salted water 8 minutes or until crisp tender; drain
- 4 med carrots, peeled and sliced in 1 inch pieces
- 1 T olive oil
- 1 T honey
- 1/2 to 1 t chili powder
Sliced Steak Soft Taco Sliders with Guaca-Salsa
By mrstaylor
Preheat an outdoor grill or grill pan to medium-high
- 4 small flatiron steaks (6 to 7 oz. each) or 1 1/2 to 1 3/4 lbs. flank steak, at room temperature
- Vegetable oil, for coating
- 2 teaspoons ancho (mild) or chipotle (hot) chile powder
- 1 teaspoon montreal steak seasoning or salt and pepper
- 1 large or 2 small ripe avocados, flesh scooped from the skin
- 2 limes, juiced
- 1 large clove garlic, peeled
- 1 jalapeno chile pepper, seeded and coarsely chopped
- 2 tomatillos, peeled and coarsely chopped
- 1/2 small red onion, coarsely chopped
- 2 teaspoons honey or a sprinkle sugar
- A generous sprinkle sea salt
- A small handful cilantro leaves
- A small handful fresh mint leaves
- A few sprigs thyme
- 8 flour tortillas (8 inch)
- All-natural cooking spray
Saucy Salsa Chicken
By mrstaylor
Heat EVOO in large nonstick skillet over medium-high heat
- 2 tablespoons EVOO
- 8 chicken cutlets (1 1/4 lbs.)
- 1 cup salsa verde
- 1/4 cup creme fraiche
- 1/4 cup chopped cilantro
- corn chips and lime wedges, for serving
Slow-Cooked Salsa Chicken Tacos
By mrstaylor
In a large saucepan, bring chicken stock and mild salsa to a simmer over medium heat
- 1 1/2 cups chicken stock
- 1 1/2 cups mild salsa
- 2 (8-oz.) skinless, boneless chicken breasts
- 8 taco shells/whole wheat tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese/any cheese
- 4 tbsp. sour cream