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Recipes
No Bake Peanut Butter Pie
By garciamoss
With an electric mixer, beat cream cheese and sugar until smooth
- 1 chocolate graham cracker or cookie pie crust (homemade or store-bought)
- 8 oz. cream cheese
- 1 c. peanut butter
- 1/2 c. granulated sugar
- 1 tsp. pure vanilla extract
- 8 oz. frozen whipped topping, thawed
- whipped cream, chocolate syrup, and grated chocolate; optional garnishes
Lebanese Tabbouleh
By garciamoss
Put the bulghur in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 2...
- 1 cup fine bulghur (sometimes called #1)
- 2 bunches curly parsley
- 10 to 12 large mint leaves
- 4 to 6 scallions
- 3 medium tomatoes
- 1/2 English cucumber
- 2 lemons, juiced
- 1/2 cup olive oil
- Salt and pepper to taste
Sautéed Sole with Olives
By garciamoss
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes
- 1/3 cup olive oil
- 1/4 cup pitted kalamata olives
- 1/4 cup pitted green olives
- 2 tbsp. finely chopped parsley
- 1 tbsp. finely chopped garlic
- 1 tbsp. balsamic vinegar
- 2 tsp. capers, rinsed
- 2 anchovy filets
- 1 tomato, cored and chopped
- Kosher salt and freshly ground black pepper, to taste
- 8 4-oz. fillets sole or flounder
Herbed Garlic Bread
By garciamoss
Preheat oven to 350 degrees F
- 1 stick butter (1/2 cup), at room temperature
- 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1 loaf crusty baguette
- Extra-virgin olive oil
Cardamom-Ginger Crunch
By garciamoss
MAKES 48 PIECES 1. Heat oven to 375°
- 2 cups unsalted butter, softened, plus more for greasing
- 1 cup sugar
- 3 cups flour, sifted
- 11 tsp. ground ginger
- 3 1/2 tsp. ground cardamom
- 2 tsp. baking powder
- 2 tsp. kosher salt
- 1 1/2 cups confectioners' sugar
- 3 tbsp. golden syrup or dark corn syrup
Grilled Shrimp and Citrus Skewers
By garciamoss
Grilled Shrimp and Citrus Skewers are easy and tasty pick-up appetizers to offer your party guests
- 1 1/2 teaspoons finely grated orange zest
- 3/4 teaspoon chili powder
- 1/2 teaspoon sea salt
- 2 pounds large shrimp, peeled and deveined
- 2 bell peppers, cut into bite-size chunks
- 1 orange, halved crosswise and cut into wedges
- 1 lemon, halved crosswise and cut into wedges
- 3/4 cup jarred romesco sauce (available at specialty markets)
Orecchiette with Corn, Greens, and Ricotta
By garciamoss
Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid
- 1/2 pound orecchiette
- 2 oz. bacon, chopped
- 2 cups fresh corn kernels
- 8 cups Swiss chard leaves, chopped
- Kosher salt and freshly ground black pepper
- 4 oz. ricotta
- Torn fresh basil leaves (for serving)
Pan-Roasted Chicken with Rosemary and Caramelized Garlic
By garciamoss
Preheat oven to 475 degrees and heat olive oil in a cast iron or large skillet
- 2 tablespoons Rosemary Garlic infused olive oil
- 4-5 boneless chicken thighs
- 6-8 cloves of garlic, unpeeled
- 2-3 sprigs of fresh rosemary
- Sea salt and fresh ground black pepper, to taste
- Pinch of cayenne pepper
- Pinch of sweet paprika
- 1/4 cup white wine
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
Bailey’s Coffee Truffles
By garciamoss
In a medium sized microwave safe bowl, add in the white chocolate chips, heavy cream, and coffee
- Variation to coat truffle:
- 1 + 1/4 cups white chocolate chips
- 1/4 cup heavy cream
- 1/4 tsp. instant coffee
- 1 T. Bailey's Irish Cream
- 1/4 cup unsweetened cocoa powder, sifted
- 1/2 cup white chocolate almond bark
- 1 tsp. butter flavored shortening
- 1/4 tsp. instant coffee
Slow-Cooker Chicken Pho
By garciamoss
Chicken Pho, a classic Vietnamese soup, is a perfect recipe for a slow cooker
- 8 cups low-sodium chicken broth (two 32-ounce boxes)
- 2 tablespoons light brown sugar
- 2 tablespoons fish sauce
- 10 whole star anise (see Tip)
- 6 whole cloves
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 1 cinnamon stick
- 2 bone-in chicken breasts (about 2 1/2 pounds total), skin removed, trimmed
- 6 ounces wide rice noodles
- 6 cups chopped bok choy
- 2 cups mung bean sprouts
- 2 cups fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 fresh Thai chile or serrano, thinly sliced
- 1 lime, cut into 6 wedges