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Recipes
Chicken Meatball Sub with Gobs of Fresh Mozzarella
By garciamoss
In a small sauté pan, heat the olive oil over medium heat
- For the chicken meatballs:
- 1 tablespoon olive oil
- 1 sweet onion, minced
- 3 cloves garlic, minced
- 1 pound ground chicken
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
- 1 pinch red pepper flakes
- 1 egg
- 3/4 cup breadcrumbs, or more as needed
- Olive oil, as needed for cooking
- For the tomato sauce and the finished sandwich:
- 1 tablespoon olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 to 5 tomatoes, roughly chopped (or one 15-ounce can)
- Salt and pepper, to taste
- Chopped fresh basil, to taste
- 1 baguette, halved and cut into 4 pieces
- 8 ounces fresh mozzarella, thinly sliced
- Pepperoncini or other hot peppers, optional
Scaccia Ragusana (Tomato and Cheese Pie)
By garciamoss
1. Place flour in a large bowl and make a well in center; add 2 tbsp
- 3 1/2 cups durum wheat flour
- 1/4 cup extra-virgin olive oil, plus more for greasing
- 1 tsp kosher salt plus more to taste
- 2 cloves garlic, minced
- 1 28-oz. can crushed tomatoes
- 1 bunch fresh basil
- Freshly ground black pepper, to taste
- 12 oz. caciocavallo or Pecorino Romano cheese, grated
Salted Chocolate Covered Peanut Butter Eggs
By garciamoss
In a large bowl or the body of a stand mixer fitted with the whisk attachment, mix together powdered sugar, pea...
- 3 1/2 cups powdered sugar
- (1) 15 oz jar of unsweetened creamy peanut butter
- 1/4 cup butter, very soft
- 1 teaspoon all natural vanilla extract
- 2 -3 tablespoons almond milk
- 3 cups bittersweet chocolate chips
- 1 tablespoon coconut oil
- 1 tablespoon sea salt
- Chocolate jimmies, optional
Southwestern Hash
By garciamoss
Place the potatoes in a large non-stick skillet
- 1 pound small red potatoes, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small onion, diced (about 1 cup)
- 1 green pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon ancho chili powder or other chili powder
- 3 medium tomatoes, diced (about 2 1/2 cups)
- 1 can no-salt-added black beans, drained and rinsed
- Salt and freshly ground black pepper
- 1/3 cup chopped fresh cilantro leaves
- 4 eggs
- Hot pepper sauce, for serving
Salvadoran Vanilla Custard for Christmas Eve (Leche Poleada para Nochebuena)
By garciamoss
You can enjoy this delicious Vanilla Custard anytime of year but traditionally speaking, it's a pleasure everyone i...
- 2 egg yolks
- 4 tablespoons cornstarch
- 3/4 cup granulated white sugar
- 3 cups cold milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Avocado Smoothie
By garciamoss
No excuses for skipping breakfast! This healthy, filling spinach banana protein smoothie takes minutes to make and ...
- 1/2 small avocado
- 1 cup coconut water, preferably cold-pressed and raw
- 1 teaspoon agave syrup (optional)
- 1 teaspoon fresh lime juice, plus more to taste
Raspberry-Coconut French Macarons
By garciamoss
For the shells: Cut a piece of parchment paper to fit inside a baking sheet and draw 1 1/2- to 2-inch circles on t...
- For the shells:
- 120 grams ground almond flour
- 228 grams powdered sugar, sifted
- 2 teaspoons freeze-dried raspberries, finely ground
- 140 grams egg whites
- 70 grams granulated sugar
- Pinch cream of tartar
- Pink gel food coloring (optional)
- For the filling:
- 280 grams good white chocolate, chopped
- 1/2 cup whole fat coconut milk
- 1 teaspoon coconut extract or emulsion (optional)
Curtis Stone’s Fettuccine Bolognese
By garciamoss
1. Heat a heavy medium pot over medium heat
- Bolognese Sauce:
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 fennel bulb, finely diced
- 1 large carrot, peeled and finely diced
- 2 celery stalks, finely diced
- 6 garlic cloves, finely chopped
- 1 tablespoon fennel seeds
- 3 thyme sprigs
- 8 ounces white mushrooms, sliced
- 1 pound 85% lean ground beef
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 cup dry red wine
- 9 fresh very ripe tomatoes (about 2 3/4 pounds), diced
- One 15-ounce can tomato sauce
- 1 cup chicken broth
- Fettuccine:
- 1 1/4 pounds fresh fettuccine
- 3/4 cup fresh basil, torn into pieces
- 1 wedge Parmigiano-Reggiano
Grilled Fish With Garlic, White Wine and Butter Sauce
By garciamoss
Juice lemon and set aside
- SAUCE:
- 1 lemon, juice and zest of (or use 1/2 lemon)
- 1/2 cup dry white wine
- 1 shallot, minced
- 1 garlic clove, crushed and finely chopped (or use 2 garlic cloves)
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon fresh parsley, finely chopped
- FISH:
- 2 (8 ounce) white fish fillets
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Weasleys' Dragon Roasted Nuts
By garciamoss
Preheat your oven to 250F/120C
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp chilli powder
- 3 tsp brown sugar
- 1/2 tsp salt
- 1 cup almonds
- 1 egg white