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Recipes
Cannolizelli
By garciamoss
1. To make the shells, using a stand mixer with a whip attachment, whip the egg whites and sugar until very thick a...
- Shells:
- 3 egg whites
- 1/2 cup sugar
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup sweet white rice flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- Filling:
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup confectioners’ sugar, plus extra for dusting
- 1/4 cup heavy cream
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated orange zest
- 1 1/2 teaspoons rum
- 1/2 teaspoon vanilla extract
- 1/4 cup semisweet mini chocolate chips
- 1/4 cup toasted pistachio nuts, coarsely chopped (optional)
Herbed Apple Granita
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 3 cups (720 ml) apple juice
- 4 teaspoons fresh lemon juice
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (48 g) fresh tarragon or mint leaves
Spinach Mushroom Enchiladas Recipe
By garciamoss
In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer
- 1 pound baby portobello mushrooms, chopped
- 1 small onion, finely chopped
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/4 cup white wine or chicken broth
- 12 ounces chopped fresh spinach, coarsely chopped
- 1/2 teaspoon seasoned salt, divided
- 3/4 cup water
- 1/4 cup lime juice
- 1 tablespoon chicken bouillon granules
- 1 tablespoon garlic powder
- 1-1/2 cups (12 ounces) sour cream
- 1/2 cup minced fresh cilantro
- 12 corn tortillas (6 inches), warmed
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- Crushed red pepper flakes, optional
Mexican Chicken Soup {Barefoot Contessa}
By garciamoss
Preheat the oven to 350 degrees
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro (optional)
- 6 (6-inch) fresh white corn tortillas
Greek Meatballs with Lemon-Dill Tzatziki
By garciamoss
To prepare the meatballs, combine the meat, garlic, oregano, dill, onion, and some salt and pepper
- For the meatballs:
- 1 pound ground lamb or beef
- 1 clove garlic, finely grated
- 2 teaspoons dried oregano
- 2 tablespoons fresh dill
- 1/2 small onion, finely chopped or grated
- Salt and ground black pepper
- 1 tablespoon olive oil
- For the tzatziki:
- 1/2 medium seedless cucumber, shredded
- 1 6-ounce carton plain 2-percent or whole-milk Greek yogurt
- 2 tablespoons fresh mint
- 1 tablespoon fresh dill
- Zest and juice of 1/2 lemon
- 1/2 teaspoon granulated garlic
- Salt and ground black pepper
- 4 flavored flatbread, such as garlic or onion
- 2 small vine-ripe tomatoes, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 medium seedless cucumber, thinly sliced
- 1/2 lemon, cut into wedges
Low-Fat Strawberry-Cinnamon Muffins
By garciamoss
Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup vanilla fat-free yogurt
- 1/4 cup butter, melted
- 3 tablespoons 1% low-fat milk
- 1 large egg, lightly beaten
- Cooking spray
- 1/4 cup strawberry jam
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Penne with Asparagus, Olives & Parmigiano Breadcrumbs
By garciamoss
Bring a large pot of well-salted water to a boil
- Kosher salt
- 5 Tbs. extra-virgin olive oil; more for drizzling
- 1 cup coarse fresh white breadcrumbs (from about 4 slices of bread, crusts removed)
- 1/4 cup finely grated Parmigiano-Reggiano
- 1/2 lb. penne rigate
- 1 lb. medium asparagus, woody ends snapped off, cut diagonally into 2-inch pieces
- 1 medium clove garlic, minced
- 1/2 cup coarsely chopped pitted Kalamata olives (about 20)
- Finely grated zest of 1 medium lemon (about 1-1/2 Tbs. loosely packed)
- Freshly ground black pepper
Jalapeño Cream Cheese Wontons
By garciamoss
Preheat oven to 400°F
- 1 (8-ounce) block cream cheese, at room temperature
- 2 jalapeño peppers, washed and diced
- 1 squirt sriracha
- 1 package wonton wrappers
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
Twice-Baked Potatoes with Chorizo and Roasted Red Pepper
By garciamoss
Manchego, chorizo, and smoked paprika lend a Spanish flavor to a beloved American comfort food
- 4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork
- 2 oz. (4 Tbs.) unsalted butter, softened
- 1 tsp. sweet smoked paprika
- Kosher salt and freshly ground black pepper
- 4 oz. coarsely grated Manchego (1-1/2 cups)
- 1/2 cup cooked, crumbled fresh chorizo (from one 5- to 6-oz. fresh chorizo link) OR diced cured chorizo
- 1/2 cup drained, diced roasted red pepper
- 1/4 cup sour cream
- 1 tsp. chopped fresh flat-leaf parsley; more for garnish
- 1 Tbs. canola oil
Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel
By garciamoss
1. Heat oven to 250˚. Core and halve tomatoes lengthwise; scoop out seeds
- 1 lb. plum tomatoes
- 4 tbsp. olive oil
- 1 tsp. sugar
- Kosher salt and freshly ground black pepper
- 1 bulb fennel, cut into matchsticks
- 1 red onion, sliced
- 3 fresno chiles, finely chopped
- 1/2 lb. spaghetti
- 2 tbsp. finely chopped flat-leaf parsley
- Bottarga (optional)
- 1 cup toasted bread crumbs