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Recipes
CREAMY PESTO “PASTA” WITH SPRING VEGETABLES
By mrstaylor
1) Boil the 4 cups water, then pour it over the cashews
- 4 medium zucchini, peeled and sliced into thin noodles
- 1 cup asparagus pieces
- 2 tablespoons virgin olive oil
- 8 ounces crimini mushrooms, roughly chopped
- 2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt)
- 1/2 cup frozen peas (omit if you’d like for Paleo)
- 1/2 cup cherry tomatoes, cut in half
- 1 cup raw cashews
- 4 cups boiling water
- 1 tablespoon lemon juice
- 1 garlic clove
- 2 tablespoons chopped basil
- 1/4 teaspoon salt
- dash of white pepper
- dash of nutmeg
- Garnish with toasted pine nuts and fresh basil
Chicken Yakitori
By mrstaylor
1. To make the sauce, combined ingredients in a small saucepan; bring to a boil over high heat
- Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup marin or other rice wine
- 1/4 cup sake (optional)
- 3 tablespoons honey
- 2 garlic cloves, minced
- 1 (1-inch) piecefresh ginger, peeled and grated
- 2 callions, finely chopped
- Skewers
- 21/2 pounds skinless, bonless chicken thigs, cut into thin 3-inch strips
- 24 bamboo skewers, soaked in wated 30 minutes
- salt
- 1/2 head iceberg lettuces, cored and shredded
T-Bone Steaks with Balsamic Onion Confit
By mrstaylor
1 To make the onions, melt the butter in a nonstick large skillet over medium heat
- Balsamic Onion Confit
- 1 tablespoon unsalted butter
- 3 large onions, peeled and sliced about 1/2 inch thick
- Pinch of salt
- 3 tablespoons balsamic vinegar
- 3 tablespoons honey, preferably acacia honey
- Steaks
- 4 14-ounce T-bone steaks
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
Grilled Pork Chops with Scallions, Garlic and Herbs
By mrstaylor
1) Preheat an outdoor grill or indoor grill pan to medium, about 325 degrees
- 4 8 ounces boneless pork loin chops, 1 1/2 inches thick
- Kosher salt and coarse black pepper
- 3 tablespoons EVOO
- 1 small bunch scallions or 2-3 spring onions, whites and greens finely chopped
- 4 cloves garlic, chopped
- 4 sprigs rosemary, stripped
- 2 tablespoons fresh thyme leaves
- 1 lemon, zested, then cut into wedges
- 1 teaspoon fennel seeds
Beer Beef Fajitas
By mrstaylor
Rinse steaks with cold water and pat dry with paper towels
- 2 pounds beef round steak
- 2 packets (1.27-ounces each) fajita seasoning mix (recommended: Lawry's)
- 1 onion, thickly sliced
- 2 green bell peppers, sliced into 1/2-inch strips
- 1 red bell pepper, sliced into 1/2-inch strips
- 1/2 cup beer or water
Chicken Tikka Masala
By mrstaylor
1. Melt butter in large nonstick skillet on medium heat
- 1 package McCormick® Recipe Inspirations Chicken Tikka Masala
- 2 tsp paprika
- 1 tsp minced garlic
- 1 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- 2 tablespoons butter
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped (about 1 cup)
- 2 tablespoons lemon juice
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1/3 cup heavy cream
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
Grilled Paprika Shrimp Quesadilla
By mrstaylor
Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat
- 1 lb. large shrimp, shelled and deveined
- EVOO, for drizzling
- 1 1/2 tsp. sweet smoked paprika (half a scant palmful)
- 1 tsp. onion powder (1/3 palmful)
- 1/2 tsp. garlic powder (eyeball it)
- Salt and pepper
- 1 lime, juiced
- A small handful cilantro or flat-leaf parsley leaves, finely chopped
- 1 slightly underripe avocado—pitted, removed from skin and very thinly sliced or diced
- 1/2 lemon, juiced
- 8 large tortillas, heated to soften slightly
- 2 plum or vine tomatoes, seeded and diced
- 4 scallions, very thinly sliced or chopped
- 2 1/2 cups shredded monterey jack cheese
- Cooking spray
Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles
By mrstaylor
Heat the grill to medium-high
- Pineapple Mustard Glaze:
- 4 4 ounce) 4 (6 ounce) swordfish fillets
- Olive oil
- to and pepper, to taste
- Pineapple Mustard Glaze, recipe follows
- Cilantro Chimichurri, recipe follows
- Grilled Pineapple Salsa, recipe follows
- Pickled Green Chiles, recipe follows
- 3 3 3 cups pineapple juice
- 1 1 1 cup white wine vinegar
- 2 2 2 tablespoons soy sauce
- 1 1 1 tablespoons peeled and finely chopped ginger root
- 1/2 1/2 1/2 cup light brown sugar, firmly packed
- 3 3 3 tablespoons Dijon mustard
- 3 3 3 tablespoons fresh lime juice
- Salt and freshly ground white pepper
- Cilantro Chimichurri:
- 3/4 3/4 3/4 cup finely chopped cilantro
- 3 3 3 cloves garlic, finely chopped
- 1/4 1/4 1/4 cup olive oil
- Salt and freshly ground pepper
- Combine all ingredients in a small bowl and season with salt and pepper.
Chicken Marbella
By mrstaylor
Large bowl combine chicken, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olive, capers and juice, bay...
- 5 lbs chicken, boneless, skinned breasts and thighs
- 1/2 head garlic, peeled and pureed
- 2 tbsp oregano
- salt and pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup prunes, pitted (omitted)
- 1/4 cup green olives
- 1/4 cup capers, with juice
- 3 bay leaves
- 1/2 cups brown sugar
- 1/2 cups white wine
- 2 tbsp italian parsley, finely chopped
Tilapia with Bell Peppers and Parsley Spiked Couscous
By mrstaylor
In a small saucepan, bring 1 1/2 cups salted water to a boil; remove from the heat, stir in the couscous, cover and...
- 7.6-ounce box couscous
- 1/2 cup + 2 Tbsp. chopped parsley
- Salt
- Pepper
- 3 tablespoons EVOO
- 4 skinless tilapia fillets, patted dry
- 2 lemons, cut into wedges
- 2 bell peppers, cut into thin strips
- 1 onion, thinly sliced