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Recipes
Roasted Poblano Macaroni and Cheese
By garciamoss
Hispanic Kitchen
- You will also need:
- 4 large poblano peppers
- 1 jalapeño pepper
- 1/2 cup chicken broth, plus 1 cup reserved
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed oregano, plus 1/2 teaspoon reserved
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 1/2 cup red onion, finely diced
- 2 cloves garlic, minced
- 4 tablespoons flour, plus 1/2 tablespoon reserved
- 1 cup milk
- Pinch of grated nutmeg
- 2 tablespoons hot sauce
- if you don't want to add the hot sauce, you could add 1 tablespoon Dijon mustard
- 1 cup mozzarella, shredded
- 1 cup Monterey jack, shredded
- 1 cup extra sharp white cheddar, shredded
- 1 cup Parmesan cheese, grated
- 5 1/2 to 6 cups of cooked elbow macaroni
- 1/2 teaspoon red pepper flakes
- 4 tablespoons seasoned bread crumbs
- 1 green onion, sliced for garnish
- 4 heavy crockpots that can hold up to 2 cups or one 13x9 baking dish
Salisbury Steak with Mushroom Gravy
By garciamoss
In a large bowl, whisk the egg with 2 tsp
- 1 large egg
- 1 Tbs. Worcestershire sauce
- 2 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 3/4 lb. 90% lean ground beef
- 1/4 lb. sweet Italian sausage, casings removed
- 1/2 cup plain dry breadcrumbs
- 1/2 small yellow onion, coarsely grated
- 2 large cloves garlic, finely grated
- 2 Tbs. vegetable oil
- 2 Tbs. unsalted butter
- 3 cups lower-salt beef broth
- 1 Tbs. cornstarch
- 8 oz. shiitake mushrooms, stemmed and thinly sliced
- 1 tsp. chopped fresh rosemary
- 2 Tbs. chopped fresh parsley
Spaghetti Genovese
By garciamoss
Bring a large pot of water to a boil over medium-high heat
- 2 cups packed baby spinach
- 8 ounces whole-wheat spaghetti
- 1 cup thinly sliced new or baby potatoes (about 4 ounces)
- 1 pound green beans, trimmed and cut into 1-inch pieces
- 1/2 cup prepared pesto
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
How to Make Homemade Tortellini from Scratch
By garciamoss
Roll out the pasta into sheets
- Equipment:
- 1 batch prepared 3-Egg Pasta Dough
- 2-3 cups prepared filling (see Recipe Notes)
- All-purpose flour, for dusting
- Pasta roller
- Sharp knife and/or 3" round cookie cutter
- Teaspoon measure
- Bowl of water
- Sheet pans
One Pot Spanish Chicken and Rice
By garciamoss
Heat the oil in a large pot or pan over a medium heat and then add the chicken pieces and brown for 2 to 3 minutes,...
- 2 tablespoons olive oil
- 8 skinned and boneless chicken thighs
- 150 g spicy chorizo sausage, peeled and cut into slices
- 1 large Spanish onion, peeled and roughly diced
- 4 garlic cloves, peeled and finely diced
- 2 red peppers, deseeded and cut into strips
- 200 g long-grain white rice, rinsed under cold water
- 450 ml chicken stock
- 1 teaspoon hot smoked paprika
- 2 tablespoons pitted black olives
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
Cornmeal Shortcake with Maple Berries
By garciamoss
1. Combine the blackberries, blueberries, lime zest and juice, and maple syrup in a medium bowl
- 1 1/2 cups blackberries
- 1 1/2 cups blueberries
- 1 lime, zested and juiced
- 1/4 cup pure maple syrup
- 1 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 1/4 cup raw sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 4 tablespoons cold unsalted butter, cut up
- 7-8 tablespoons well-shaken buttermilk
- 1 cup plain nonfat Greek yogurt
Vanilla and Cinnamon-Sugar Popcorn
By garciamoss
1. Heat a small saucepan over low heat; add butter and vanilla beans
- /2 cup unsalted butter
- 2-3 vanilla beans, sliced lengthwise
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 18 cups popped popcorn
- Pinch of sea salt
Salt-and-Vinegar Potato Skins with Bacon
By garciamoss
These salty, vinegary, bacony potato skins are reminiscent of German potato salad (or a fresh, heftier version of y...
- 8 small russet baking potatoes (about 6 ounces each), scrubbed, unpeeled
- Vegetable oil, for brushing and deep frying
- Kosher salt and freshly ground black pepper
- 1/4 cup apple cider vinegar, plus more for serving
- 1/4 cup white vinegar
- 2 tablespoons unsalted butter
- 8 slices thick-cut bacon
- 2 teaspoons light-brown sugar
- 2 cups shredded Mexican blend cheese
- 2 scallions, sliced
- Sour cream, for serving
Chicken Skewers with Avocado Cream Dip
By garciamoss
Soaking wooden skewers in warm water 30 minutes before grilling will help prevent them from burning
- Marinade:
- 1/2 cup orange juice
- 1 1/2 teaspoons Tabasco brand Original Red Sauce
- 1 teaspoon minced garlic
- 1 1/2 teaspoons key lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon Achiote paste
- 1 tablespoon minced white onion
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 4 (5-ounce) chicken breasts cut into 1-inch cubes, 36 pieces total
- Dip:
- 1 medium-sized ripe avocado
- 1/2 cup sour cream
- 1 tablespoon chopped cilantro
- 1 teaspoon key lime juice
- 1 teaspoon Tabasco brand Original Red Sauce
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Skewers:
- 12 1-inch square pieces white onion (about 1/2 onion)
- 12 1-inch square pieces green bell pepper (about 1/2 pepper)
- 12 1-inch square pieces red bell pepper (about 1/2 pepper)
Steak Milanesa Torta
By garciamoss
Heat the canola oil in a large skillet
- Roasted Salsa:
- 1/4 cup canola oil
- Four 8-ounce top-round steaks, pounded to about 1/4-inch thick
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs
- 1 cup panko breadcrumbs
- 1/2 cup sour cream
- Zest of 1 lime (1 teaspoon)
- Juice of 1 lime (about 2 tablespoons)
- 4 crusty hoagie rolls
- 2 cups iceberg lettuce, shredded
- 1 cup Roasted Salsa, recipe follows
- 1/4 cup jarred sliced jalapenos, such as Vlasic
- 2 avocados, peeled and thinly sliced
- 4 tablespoons extra-virgin olive oil
- 4 slicing tomatoes, quartered (about 3 pounds)
- 2 cloves garlic
- 1 jalapeno
- 1 white onion, quartered
- Kosher salt and freshly ground pepper
- 1/4 cup packed fresh cilantro leaves
- 3 tablespoons white distilled vinegar
- 1/2 teaspoon sugar
- Juice of 2 limes