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Recipes
Crisp & Spicy Chicken Tenders with Blue Cheese Dipping Sauce
By garciamoss
Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 tsp
- 2-1/2 cups panko (Japanese breadcrumbs)
- Kosher salt and freshly ground black pepper
- 1-1/2 lb. chicken tenders
- 3/4 cup mayonnaise
- 1 Tbs. hot pepper sauce (I like Frank’s Red Hot)
- 1/4 tsp. cayenne
- 3/4 cup crumbled blue cheese (about 4 oz.)
- 1/2 cup sour cream
- 3 Tbs. milk
Chiles Rellenos
By garciamoss
Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic
- For the filling
- 1/4 cup extra-virgin olive oil
- 2 Tbs. finely chopped garlic (6 medium cloves)
- 1 medium white or yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1-1/4 lb. ripe tomatoes, peeled and finely chopped (about 2-1/4 cups) or one 28-oz. can whole plum tomatoes, drained and finely chopped
- 1 tsp. ground cumin
- 1 tsp. dried oregano, preferably Mexican
- 1/4 tsp. ground cinnamon
- Kosher salt
- 1 lb. 80% lean ground beef or ground turkey
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 1/2 cup lower-salt chicken or beef broth
- For the sauce
- 1 medium yellow onion, quartered lengthwise
- 2 lb. ripe tomatoes, cored and halved horizontally
- 1/4 cup extra-virgin olive oil
- 4 tsp. finely chopped garlic (4 medium cloves)
- 1 tsp. ground cumin
- 1 tsp. dried oregano, preferably Mexican
- Kosher salt
- For the chiles
- 8 large poblano chiles
- 4 cups vegetable oil
- 4-1/2 oz. (1 cup) all-purpose flour
- Kosher salt
- 5 large eggs, at room temperature, separated
Alaskan Blueberry, Lemon, & Thyme Cinnamon Rolls
By garciamoss
Alaskan Blueberry, Lemon, & Thyme Cinnamon Rolls are the perfect sweet treats to wake up to on any weekend morning,...
- DOUGH:
- 1 cup milk, scalded
- 1/4 cup butter, melted
- 1/8 cup granulated sugar
- 1 teaspoon salt
- 1 packet yeast
- 3 cups flour, sifted
- Zest 1 lemon
- FILLING:
- 5 tablespoons butter, 1 tablespoon set aside for greasing pan
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon fresh thyme
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1 cup blueberries, fresh or frozen
- GLAZE:
- 4 tablespoons butter, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon lemon juice
- hot water
Filet Steaks with an Irish Whisky & Cream Pan Sauce
By garciamoss
Season each steak generously with salt and pepper
- 4 1- to 1-1/4-inch-thick pieces beef tenderloin (about 7-1/2 oz. each)
- Kosher salt and freshly ground black pepper
- 1 Tbs. vegetable oil (if not using a cast-iron pan)
- 1 Tbs. unsalted butter
- 3 Tbs. finely chopped shallots (from 1 large shallot)
- 1/4 cup Irish whisky, such as Jameson, or brandy
- 1/2 cup homemade or low-salt canned beef or chicken broth
- 1/2 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1/2 cup heavy cream
- 1/2 to 1 tsp. fresh lemon juice
Ree Drummond’s Heavenly Hummus Wrap
By garciamoss
Melt the butter in a skillet over medium-low heat
- 1 Tablespoon Butter Or Olive Oil
- 1/2 whole Red Onion, Halved And Sliced
- 1 whole Spinach Flour Tortilla (large)
- 1/4 cup Hummus (homemade Or Storebought) - More If Needed
- 1 whole Roasted Red Pepper (jarred), Sliced
- 3 whole Canned Artichoke Hearts, Halved
- 2 cups Mixed Greens
- 1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Store bought)
- 1/4 cup Feta Cheese Crumbles
Slow Cooker Cheese Stuffed Meatballs and Sauce
By garciamoss
In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and d...
- 1 lb. ground beef
- 1 lb. ground pork
- 4 tablespoons fresh parmesan cheese, grated
- 1 to 1 1/2 cups Italian dry bread crumbs
- 3 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cloves garlic, finely minced
- 1 tablespoon fresh basil, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 4 oz. fresh mozzarella, divided into 12 pieces
- 3 tablespoons olive oil
- 2 jars of your favorite red sauce
- 2 pounds spaghetti, cooked al dente
Ultimate Chicken Tikka Masala
By garciamoss
Mix all of the marinade ingredients in a large mixing bowl
- Tikka Marinade:
- 1 cup plain Greek or whole milk yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 2 teaspoons cayenne
- 3 grinds of fresh black pepper
- 1 teaspoon salt or to taste
- 8 whole cloves
- 1 tablespoon ginger minced
- 2 cloves of garlic minced
- 3 boneless, skinless chicken breasts cut in 1.5 inch cubes
- Skewers
- Sauce:
- 3 tablespoons sunflower oil
- 1 large onion cut into thin half wheels
- 2 cloves of garlic finely minced
- 2 serrano chilies roasted, seeded, and diced (optional)
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 tablespoon garam masala
- Salt and fresh black pepper to taste
- One 28-ounce can San Marzano whole peeled plum tomatoes, roughly chopped
- 1 cup heavy cream
- Fresh cilantro for garnish
Roasted Potato Salad with Avocado Pesto
By garciamoss
Preheat oven to 400F (200C)
- For the salad:
- 2 medium red-skinned potatoes, peeled and cut into cubes
- 1 medium sweet potato, peeled and cut into cubes
- 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
- 1/2 about 1/2 tsp (2.5 ml) fine sea salt, to your taste
- 4-5 medium radishes, trimmed and sliced, then cut into half-moons
- 3 green onions, white and light green parts only, sliced
- 1/2 batch tempeh bacon, cooked well and then crumbled (optional)
- For the dressing:
- 2 cups (480 ml) fresh basil leaves, unpacked (about 25 g)
- 2 cloves garlic, chopped
- 1 Tbsp (15 ml) extra virgin olive oil, preferably organic
- 1 Tbsp (15 ml) freshly squeezed lemon juice
- 1/2 tsp (2.5 ml) dijon mustard
- 3 drops plain liquid stevia
- 1 medium just-ripe avocado, peeled and pitted
- 1/2 small jalapeno pepper, minced
- 1-2 Tbsp (15-30 ml) water, to your taste
- fine sea salt, to taste
Poached Eggs over Scafata
By garciamoss
If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it
- 1 spring onion bulb, sliced
- 1 fresh red chile, halved lengthwise
- 2 garlic cloves, finely chopped
- 8 oz. asparagus (about 1/2 bunch), cut on a diagonal into 1” pieces
- 1/4 cup olive oil, plus more for drizzling
- 2 scallions, thinly sliced
- 1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
- 1/2 cup shelled fresh peas (from about 1/2 lb. pods) or frozen peas, thawed
- 1/2 head escarole, torn into bite-size pieces (about 2 cups)
- 1/4 cup fresh basil leaves, torn if large
- 1/4 cup fresh mint leaves, torn if large
- Kosher salt
- 2 tablespoons white wine vinegar
- 4 large eggs
- 2 oz. Pecorino Romano, finely grated
Pumpkin Cacao Chip Superfood Smoothie
By garciamoss
Put everything except the cacao nips into the blender, blend well
- 2/3 cup of coconut water
- 1/3 cup of almond or cashew milk (or another alternative milk)
- 1/3 cup fresh pureed pumpkin flesh, or canned pumpkin puree (not pie mix)
- 1/2 of a frozen banana
- 1 Tbsp almond butter (or NuttZo Peanut free)
- 1-2 Tbsp chia seed (white if you can find it)
- 1/2 scoop of Warrior Blend Vanilla Protein Powder
- A sprinkle of cinnamon (to taste)
- 1/4 tsp of pure vanilla extract, or vanilla powder
- Ice as needed to thicken
- Pinch of pink Himalayan sea salt (or real salt) — brings out sweetness and flavors
- Optional — add a few drops of stevia, a couple soaked dates, or a splash of raw honey, agave, or maple syrup to taste (sweeten sparingly as needed to taste!)
- Raw cacao nibs — stir in/top as much as desired, sprinkle extra cinnamon on top.