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Recipes
Zucchini Frittata
By garciamoss
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a ...
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup diced zucchini, (1 small)
- 1/2 cup chopped onion
- 1/2 cup grape tomatoes, or cherry tomatoes, halved
- 1/4 cup slivered fresh mint
- 1/4 cup slivered fresh basil
- 1/4 teaspoon salt, divided
- Freshly ground pepper, to taste
- 5 large eggs
- 1/3 cup crumbled goat cheese, (2 ounces)
Grilled Tequila Lime Chicken
By garciamoss
1. Combine all of the ingredients for the chimichurri sauce in a bowl and stir well to combine
- For the Chicken Marinade:
- Zest of 1 lime
- Juice of 2 limes
- Juice and zest of 1 orange
- 3 tablespoons agave nectar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/3 teaspoon pepper
- 2 serranos, minced
- 3 cloves garlic, minced
- 1 ounce silver tequila
- 1/4 cup olive oil
- 3 large boneless chicken breasts, filleted into 6 pieces
- For the Spicy Chimichurri:
- 1 cup flat-leaf parsley, chopped finely
- 1 fresno chile, minced
- 1 serrano chile, minced
- 4 cloves garlic, minced
- 3 green onions, sliced
- 8 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
Beef Machaca
By garciamoss
1. Mix the first five ingredients (dry spices) and generously rub on both sides of the beef, let sit for 20 minutes...
- 2 tablespoons chile ancho powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon salt, plus more for braising liquid
- 2 1/2 pounds skirt steak or any beef that shreds well (* slice the beef into 3 equal parts for easier searing)
- Olive oil
- 1 medium white onion, chopped
- 6 cloves garlic, smashed
- 2 Roma tomatoes, quartered
- 2 serranos or jalapeño peppers, sliced
- 2 bay leaves
- 1 cup dry red wine or use low-sodium chicken broth
- 1/2 cup red wine vinegar
- 1/8 cup fresh lime juice
- 1 cup water
- 2 teaspoons chicken bouillon granules or chicken base
- 1/3 teaspoon ground cinnamon
- 1 teaspoon pepper
- Salt to taste
- 2 chile ancho, stems and seeds removed
- I prefer using chicken broth and chicken base even with beef dishes because the beef can be a bit strong at times. You can mix half and half if you like.
Tomato-Basil Lasagna Rolls
By garciamoss
Canned artichokes give the rich filling its meaty heft
- 10 uncooked lasagna noodles
- 1 cup finely chopped sweet onion
- 2 teaspoons olive oil
- 3 garlic cloves, minced and divided
- 1 (24-oz.) jar tomato-and-basil pasta sauce
- 1 1/2 teaspoons sugar
- 1/4 teaspoon dried crushed red pepper $
- 1 cup low-fat ricotta cheese
- 2 ounces 1/3-less-fat cream cheese, softened $
- 1 (14-oz.) can baby artichoke hearts, drained and quartered
- 1 large egg white, lightly beaten $
- 1/4 cup torn fresh basil
- 1/4 cup (1 oz.) freshly shredded Parmesan cheese
- Toppings: fresh basil, Parmesan cheese
Malted Walnut Pie
By garciamoss
Graham cracker crust: Place a rack in middle of oven and preheat to 325°
- Graham cracker crust:
- 14 graham crackers (about 8 oz.)
- 2 tablespoons raw sugar or granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted, slightly cooled
- Filling and assembly:
- 2 cups walnuts
- 4 oz. white chocolate, melted
- 3 large eggs
- 3/4 cup light corn syrup
- 2/3 cup (packed) light brown sugar
- 1/4 cup plus 2 Tbsp. barley malt syrup
- 1/4 cup malted milk powder
- 1 tablespoon malt vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- Unsweetened whipped cream (for serving; optional)
Gordon Ramsay's Sublime Scrambled Eggs
By garciamoss
The best recipe for scrambled eggs created by everyone's favorite stern chef, Chef Gordon Ramsay
- 6 large eggs
- 3 tablespoons butter, diced, ice-cold
- 2 tablespoons crème fraîche
- freshly ground sea salt and pepper (you can use regular salt if you need to)
- 3 chives, snipped (substitute with green onion if necessary)
- 3 slices, rustic bread to serve, such a French whole grain Pain Poilâne sour dough bread
Chocolate Avocado Pudding
By garciamoss
Remove avocados from the skin (and pit) and place in a food processor
- For topping:
- 4 ripe avocados
- 1/4 cup light coconut milk
- 4 tablespoons unsweetened dark cocoa powder
- 3 tablespoons honey
- 2 ounces of dark chocolate (72% or higher), melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- whipped cream, coconut whipped cream, sprinkles, cocoa nibs
Caldo de Albóndigas (Meatball Soup with Bulgur Wheat)
By garciamoss
1. In a bowl, add the bulgur wheat and cover with water
- For the Albóndigas (meatballs):
- 1/2 cup bulgur wheat
- Water
- 1 pound ground-chuck beef
- Salt
- Pepper
- Garlic Powder
- Cumin
- Smoked paprika
- 1/4 cup cilantro, chopped
- 1 1/2 teaspoons dried Mexican oregano or 2 teaspoons finely chopped, if using fresh
- 1 large egg, lightly beaten
- For the Soup Base:
- Olive oil
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 serrano or jalapeño pepper, minced
- 1 Anaheim pepper, diced
- 1 small red bell pepper, diced
- 2 Roma tomatoes, diced
- 2 tomatillos, diced
- 8 cups low-sodium chicken or beef broth
- Juice of 1 lemon or lime
- 1/4 cup cilantro or parsley, chopped
- Salt and pepper to taste
- Oregano to taste
Strawberry Cream Pie
By garciamoss
A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fa...
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 3 cups half-and-half
- 6 egg yolks $
- 2 teaspoons vanilla extract
- 1 (9-oz.) package chocolate wafer cookies
- 1/2 (4-oz.) semisweet chocolate baking bar, chopped
- 1/2 cup butter, melted
- 1 qt. fresh strawberries
- 1/4 cup red currant jelly
- 1 tablespoon orange liqueur
Miso Mushroom Zucchini "Ramen" Noodles
By garciamoss
Place a medium saucepan over medium heat and add in the olive oil
- 1/2 tbsp olive oil
- 1/2 cup sliced button mushrooms
- 3/4 cup chopped bok choy
- 1/4 tsp red pepper flakes
- salt and pepper, to taste
- 2 cups Pacific Foods mushroom broth
- 1/4 cup miso paste
- 1 medium zucchini, spiralized
- 1/4 cup diced scallions
- 1/2 cup water