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Recipes
Chicken Breasts Dijon
By garciamoss
Heat oil in a large heavy Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
- 1 small onion, minced (about 1/2 cup)
- 4 garlic cloves, minced
- 2 cups low-salt chicken broth
- 1 cup dry white wine
- 1/2 cup Dijon mustard
- 2 tablespoons minced fresh thyme plus thyme leaves for garnish
- 1 tablespoon unsalted butter
Black Forest Pound Cake
By garciamoss
This decadent dessert is an easy, one-pan twist on the traditional layered cake
- Cherry Sauce:
- 2/3 cup butter, softened
- 1 1/3 cups granulated sugar
- 2/3 cup firmly packed dark brown sugar
- 4 large eggs
- 1 1/4 teaspoons vanilla extract, divided
- 1 1/2 cups cake flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sour cream
- 3 (1-oz.) bittersweet chocolate baking squares, finely chopped
- 2 (12-oz.) packages frozen cherries
- 1/3 cup sugar
- 1/3 cup cold water
- 2 teaspoons cornstarch
- 2 tablespoons Kirsch or brandy
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/4 cups heavy cream
- 1 tablespoon granulated sugar
- Shaved bittersweet chocolate
Slow-Cooked Pork Tomatillo Soup With Corn & Hominy
By garciamoss
1. In a large pot, add the pork, 4 cloves of smashed garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and ...
- For Garnish:
- 1 1/2 pounds center cut pork roast, sliced into 1-inch pieces
- 8 cloves garlic all together, 4 cloves smashed the other 4 minced
- 2 bay leaves
- 2 teaspoons oregano, separated
- 2 teaspoons salt, more to taste
- 6 cups water
- 1 small white onion, diced
- 2 to 3 jalapeños, diced (I used pickled peppers, was out of fresh ones)
- 4 cups fresh tomatillo, diced
- 1 cup fresh tomato, diced
- 2 cups hominy, drained and rinsed
- 2 cups fresh corn off the cob, uncooked
- Juice of 1 lime
- 1 1/2 cups chicken broth
- 1 teaspoon cumin
- 1/3 teaspoon pepper
- Key limes, sliced in half or regular lime wedges
- Avocado slices
- Crushed red pepper flakes
- Fresh or dried oregano, optional
- Warm corn tortillas
Pecan, Bourbon, and Butterscotch Bread Pudding
By garciamoss
Butterscotch Sauce: Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-...
- Butterscotch Sauce:
- 1 cup (packed) light brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
- Pudding:
- 1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons plus 1 1/2 cups sugar
- 5 large eggs
- 4 cups heavy cream
- 1 1/2 tablespoons poppy seeds
- Pinch of kosher salt
- 3 tablespoons bourbon
- 1/2 vanilla bean, split lengthwise
- 2 cups pecan pieces
Pork Chops Yum-Yum
By garciamoss
I copied this from The Orlando Sentinel months ago and just now found it
- 2 -4 pork chops, 1/2 inch to 3/4 inch thick
- 1/4 cup chicken broth
- 1/8 cup honey
- 1/8 cup soy sauce
- 1 tablespoon ketchup
- 1/4 teaspoon ginger
- 1/8 teaspoon garlic salt
Crispy Potato Skins
By garciamoss
Preheat oven to 400°
- 8 russet potatoes (about 5 lb.), scrubbed
- Olive oil for rubbing and brushing
- Flaky sea salt, such as Maldon
- Freshly ground black pepper
- 8 ounces shredded Cheddar cheese
- 1 pound bacon, cooked and crumbled
- Sour cream and chopped chives, for serving
Irish Cream Cheesecake Brownies
By garciamoss
Enjoy this rich chocolate brownie recipe infused with the flavor of Irish Cream and upgraded to decadent by the add...
- Cooking spray
- 1/4 cup unsalted butter
- 2 cups semi-sweet chocolate chips (reserve 1 cup to mix in at the end)
- 3/4 cup Truvia (or 1 1/2 cups regular sugar)
- 1/3 cup plain Greek Yogurt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon salt
- 3 eggs
- 1 1/4 cup Gluten Free multipurpose flour
- 8 ounces fat free cream cheese
- 2 tablespoons + 1 teaspoon Truvia (or 1/3 cup sugar)
- 1 large egg
- 1/4 cup Irish Creme liquor
Slow-Cooker Jambalaya Recipe
By garciamoss
1. In a slow cooker, combine tomatoes, onion, peppers, celery, garlic, lemon zest, bay leaf, paprika, oregano, thym...
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (14.5 ounces) crushed tomatoes
- 1 large yellow onion, chopped
- 2 bell peppers (any color), cored, seeded and chopped
- 3 ribs celery, thinly sliced
- 6 cloves garlic, chopped
- Zest and juice of 1 lemon
- 1 bay leaf
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce, or to taste
- Pinch of stevia
- 1 pound fresh shrimp, shelled and deveined
- 1 pound fresh bay scallops
- 1/2 cup chopped fresh parsley
- 2 to 3 cups cooked long-grain brown rice, for serving
Crock-Pot Cabbage Rolls
By garciamoss
Crock-Pot Freezer Meal: You can freeze the cabbage rolls uncooked ahead of time
- 1 Medium Head of Fresh Cabbage
- 1 Large Onion, diced
- 2 lbs of Ground Beef
- 1 Cup Cooked White Rice
- 3 Eggs
- 1 Teaspoon Salt
- 1 Teaspoon Ground Pepper
- 1 Can Tomato Soup
- 1 11.5oz Can V8
- 2 Tablespoons Worcestershire Sauce
Pumpkin Waffles With Maple-Walnut Syrup
By garciamoss
The perfect fall breakfast treat, these lush, moist waffles are enhanced with pumpkin, brown sugar, and low-fat but...
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- 1 large egg
- 1 large egg white
- 1 1/2 cups low-fat buttermilk, well-shaken
- 3/4 cup canned pumpkin
- 1/4 cup dark brown sugar
- 2 tablespoons canola oil
- 1/2 teaspoon unsalted butter, melted
- 1/3 cup chopped walnuts
- 2/3 cup pure maple syrup
- Powdered sugar, for garnish