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Recipes
Crispy Olives Stuffed with Fennel Sausage
By TaratheFoodie
A salty, crispy, delicious snack to serve with a couple of icy cold beers! Delicious served hot or at room tempera...
- 1/4 pound (1 link) fresh Italian sausage
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 jar (8 ounces) large pitted green olives
- 4 to 6 cups peanut oil, for deep-frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup fine bread crumbs
- 2 teaspoons extra-virgin olive oil
- Salt and freshly ground pepper
Neiman Marcus Chocolate Chip Cookies
By TaratheFoodie
World famous... and delicious!
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips, or 12 ounces top-quality bittersweet or semisweet chocolate, chopped into small chunks
- 3-1/2 to 4 ounces top-quality milk chocolate, finely chopped or coarsely grated
- 1 cup chopped walnuts or pecans, toasted (optional)
Prime Rib and Shrimp Whole Wheat Fried Ravioli
By TaratheFoodie
You could fill these ravioli with anything your heart desires
- Filling:
- 1 tablespoon California Olive Ranch Albequina Extra Virgin Olive Oil
- 22 shrimp, peeled and deveined
- sea salt to taste
- pepper to taste
- 1 cup leftover prime rib, chopped
- 1/2 cup chicken stock
- 4 handfuls of arugula
- 2 tablespoons California Olive Ranch Albequina Extra Virgin Olive Oil
- Pasta dough and breading:
- 1 pound Bob's Red Mill Hard White Whole Wheat Flour
- 4 whole eggs, plus 1 yolk
- 1/4 cup California Olive Ranch Albequina extra-virgin olive oil
- sea salt
- 2 tablespoons water
- 1 egg, scrambled with a touch of water for breading
- 2 cups panko bread crumbs
- 1 teaspoon oregano
- 1 teaspoon thyme
- sea salt to taste
- Horseradish dipping sauce:
- 1 1/2 tablespoons horseradish (or 2 tablespoons if you want it spicy)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Quick Mustard Garlic Vinaigrette:
- 1 clove garlic, minced
- 1 tablespoon dijon or grainy mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup California Olive Ranch Albequina Extra Virgin Olive Oil
- salt and pepper to taste
- Canola oil for frying
- Parmesan cheese
Bacon, Tomato, and Cheddar Loaf
By TaratheFoodie
All the flavors of a BLT, plus the extra savory touch of some cheddar - what's not to love? Recipe courtesy of D
- 1 1/2 cups room temperature water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 3 cups (13 1/2 oz) bread flour, plus more as needed
- 1/2 cup (3 oz) semolina flour
- 3 ounces sun-dried tomatoes, chopped
- 4 ounces cheddar, diced
- 6 strips of bacon, cooked (1 tablespoon fat reserved) and chopped or crumbled
- 1/2 teaspoon kosher salt
- Nonstick baking spray (or butter for buttering the pan)
Chicken Cacciatore
By TaratheFoodie
Delicious, healthy, and great weeknight dinner idea!
- Olive oil, as needed
- 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, seeded and cut into 1/2-inch dice
- 1 yellow pepper, seeded and cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed (or just use canned crushed tomatoes to make things easier)
- 1 bundle thyme (or dried thyme to taste)
- 3 bay leaves
Whole Wheat Penne with Sausage, Cannellini, and Kale
By TaratheFoodie
Healthy, delicious pasta perfect for a weeknight meal
- 1 lb. whole wheat penne pasta
- light olive oil
- 1 lb. bulk italian sausage
- 1 medium onion, chopped (about 1 cup)
- 1 cup chicken broth
- salt
- pepper
- red pepper flake
- 1 bunch of kale
- 2 cans cannellini beans
- 1 cup of grated parmesan cheese
- extra virgin olive oil to finish the dish
Roasted Red Pepper Quinoa with Ribeye and Roasted Brussels Sprouts
By TaratheFoodie
Start by preparing your Brussels sprouts
- Brussels sprouts (you choose how many)
- Bottle of California Olive Ranch Arbosana extra virgin olive oil (you'll need it several times in this recipe, so have a bottle handy)
- sea salt
- fresh ground pepper
- 4 cloves garlic
- 1 lemon, the juice and the zest
- 16 oz. (or larger) ribeye steak, at least an inch thick
- 1 cup Bob's Red Mill Organic Quinoa Grain
- 2 cups chicken stock
- 1 cup diced onion
- 1 cup diced roasted red pepper
- 3 tablespoons Goya sofrito
- 1/2 cup grated Parmesan or Romano cheese
Smoky Pork Tinga Tacos (Slow Cooker)
By TaratheFoodie
This is a Rick Bayless recipe, from his book Mexican Everyday
- 4 medium red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes
- 2 lbs boneless pork shoulder, cut into 1 inch pieces
- 1 (28 ounce) can diced tomatoes with juice (preferably fire roasted)
- 3 -4 canned chipotle chiles, in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans)
- 1 tablespoon canned chipotle chile puree (sauce from the can the chiles came in)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano, preferably Mexican
- 3 garlic cloves, peeled and finely chopped or crushed in garlic press
- 1 medium white onion, sliced 1/4 inch thick (optional)
- salt
- 4 ounces fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional)
- 24 corn tortillas, warmed
- 1 cup queso fresco, crumbled (can sub feta or goat cheese)
- 2 large Avocados, pitted & sliced into 1/2 inch thick slices for serving
Buffalo Andouille and Shrimp Jambalaya
By TaratheFoodie
A new twist on jambalaya, using sausage made from buffalo meat!
- 2 tablespoons light olive oil, plus 2 more tablespoons
- 1 12 oz. package of Buffalo Guys All Natural Gourmet Buffalo Andouille sausage, cut into bite sized pieces
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped bell pepper
- 2 stalks celery, finely chopped
- 6 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 6 dashes of Cholula hot sauce (because of its smokey flavor)
- sea salt and black pepper to taste
- 1 1/2 teaspoons Emeril's Original Essence seasoning, plus more to season shrimp
- 4 cups chicken stock
- 1 14.5 oz can diced tomatoes with juice
- 3 cups basmati rice
- 15-20 shrimp
- 3 large green onions (green and white parts), chopped
- handful of fresh parsley, chopped for garnish
- Sour cream for garnish
- Hot sauce for garnish
Steak and Eggs Bobby Flay style
By TaratheFoodie
A beautiful dish with bold flavors for a weekend breakfast
- Pepper Relish:
- 4 (4 ounce) aged sirloin steaks
- Olive oil
- Salt and freshly ground pepper
- 12 eggs
- 4 tablespoons butter
- Three Pepper Relish, recipe follows
- Grilled Onion Relish, recipe follows
- Avocado Relish, recipe follows
- 8 flour tortillas, grilled for 30 seconds on each side
- Chopped cilantro, for garnish
- 1 poblano pepper, roasted, peeled, seed removed, and sliced thinly
- 1 red pepper, roasted, peeled, seeds removed, and sliced thinly
- 1 yellow pepper, roasted, peeled, seeds removed, and sliced thinly
- Salt and freshly ground pepper
- Grilled Onion Relish:
- 1 red onion, peeled and sliced 1/2 inch thick
- 2 tablespoons olive oil
- Avocado Relish:
- 2 Haas avocados, peeled and coarsely chopped
- 2 tablespoons finely chopped red onion 1 small jalapeno, finely chopped
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper