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Recipes
Mixed Nut Butter
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 2 cups (256 g) roasted peanuts, roasted salted, dry roasted, or honey roasted
- 3/4 cup (96 g) roasted pecans
- 1/4 cup (32 g) sliced almonds
Capirotada (Mexican Bread Pudding)
By garciamoss
Preheat oven to 350º F. Cut rolls in ½ inch slices and butter both sides, layer on a baking sheet and bake for 3...
- 4 bolillo rolls or French rolls
- 4 1/2 cups water
- 1 1/2 piloncillo cones (Mexican brown sugar)
- 4 cinnamon sticks
- 6 whole cloves
- 3 cups cheese (Longhorn Cheddar or Colby), shredded
- 1 cup raisins
- 4 tablespoons butter or spray butter
Cilantro Lime Grilled Chicken
By garciamoss
Mix fresh cilantro, olive oil, seasonings, and lime juice
- 4 boneless, skinless chicken breast
- 2 heaping TBS fresh chopped cilantro
- 3 TBSP extra virgin olive oil
- 1/2 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp oregano or 1 TBS fresh chopped oregano
- salt and pepper to taste
- 2 TBS fresh lime juice
Guacamole Deviled Eggs Recipe
By garciamoss
In these Guacamole Deviled Eggs, the use of lime juice works double time for tangy-ness and also to help keep the b...
- 6 hard boiled eggs, peeled and cut lengthwise
- 1 ripe avocado, pitted and peeled
- 1 tbsp fresh lime juice
- 1/4 tsp salt
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- 1/4 tsp onion powder
- 1 tsp Gourmet Garden Garlic (or 1 tsp minced garlic)
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- 2 tsp Gourmet Garden Cilantro (or 2 tsp finely chopped cilantro)
- Smoked Paprika
One-Pot Chicken + Spring Rice
By garciamoss
Place a wide, high-sided saute pan over medium-high heat with olive oil
- 2 tablespoons olive oil
- 4 boneless, skin-on chicken thighs
- Salt and ground black pepper
- 1 teaspoon ground coriander
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups long-grain rice
- 3 tablespoons dry white wine
- 2 1/2 cups chicken stock or water
- 1/2 lemon
- 1 small bunch asparagus, trimmed, cut into bite-size pieces
- 1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, mint and dill
Panang Curry with Chicken, Asparagus & Mushrooms
By garciamoss
Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry
- 1 (13.5- to 14-ounce) can coconut milk, more for garnish
- 1/4 cup Panang curry paste
- 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
- 2 tablespoons light brown sugar or light brown palm sugar; more as needed
- 1 teaspoon fish sauce; more as needed
- 1 pound boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
- 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 teaspoon finely grated lime zest)
- 1 1/2 cups bite-size asparagus pieces
- 1 1/2 cups oyster mushrooms, pulled apart into bite-size pieces
- 1/4 cup fresh cilantro, loosely packed, chopped (leaves and tender stems)
- Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
Smoked Whiting and Scallop Chowder
By garciamoss
Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor
- 1/2 lb. smoked whiting, haddock, or whitefish fillets
- 6 1/2 cups milk
- 8 tbsp. unsalted butter
- 2 medium carrots, chopped
- 2 stalks celery, finely chopped
- 1 medium yellow onion, finely chopped
- 3/4 cup flour
- 1 cup chicken stock
- 1 medium russet potato, peeled and finely chopped
- 6 oz. scallops, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup finely chopped parsley
- Country bread, for serving (optional)
St. Patrick's Day Mint Shakes
By garciamoss
Milk shakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream an...
- 1 pint vanilla ice cream (2 cups)
- 1/4 cup whole milk
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon pure vanilla extract
- 3 or 4 drops green liquid food coloring
- Whipped cream and green sanding sugar, for garnish
Panko Crusted Tilapia With Chipotle Kissed Tartar Sauce
By garciamoss
1. In a small bowl, combine all of the ingredients to make the tartar sauce, adding a pinch of salt and pepper
- For Chipotle Tartar Sauce:
- 4 tilapia fillets, 6 ounces each
- 2 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Cayenne pepper
- 1 cup flour
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 1/2 cups panko bread crumbs
- Salt and pepper
- Canola and olive oil
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup dill pickles, minced
- 1 to 2 tablespoon sweet pickle relish
- 1 chipotle in adobo, minced or 1/2 teaspoon chipotle powder
- Juice of 1/2 lemon
- Salt and pepper to taste
Chocolate Soufflés with Brown Sugar and Rum Whipped Cream
By garciamoss
Make the soufflés Brush eight 6-oz
- For the soufflés
- 1/2 oz. (1 Tbs.) unsalted butter, melted
- 1/2 cup plus 2 Tbs. granulated sugar
- 1/2 cup plus 1 Tbs. whole milk
- 6 oz. bittersweet chocolate, preferably 64% cacao, chopped
- 6 large egg whites, at room temperature
- 4 large egg yolks
- For the cream
- 1/2 cup heavy cream
- 1 Tbs. light brown or demerara sugar
- 1 Tbs. dark rum
- 1/4 tsp. pure vanilla extract