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Recipes
Fish Tacos with Chipotle Cream
By ctaubenheim
In a small bowl, whisk together the oil,lime juice, salt and pepper
- FISH:
- 2 Tbsp olive oil
- 2 tsp freshly squeezed lime juice
- 1/4 tsp salt
- freshly ground black pepper
- 1 lb. white flaky fish fillet, like tilapia or halibut
- CHIPOLTE CREAM
- 1/2 cup plain nonfat yogurt
- 2 Tbsp mayonnaise
- 2 tsp chipolte pepper, in adobo sauce
- 8 6 inch corn tortillas
- 1 1/2 cups shredded green cabbage or lettuce
- 1/2 cup corn kernels (thawed if frozen)
- 1/4 cup fresh cilantro leaves
- lime wedges
Ultimate Lasagna (Tyler Florence)
By ctaubenheim
Preheat oven to 350. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, a...
- 2 lb dried lasagna noodles
- Extra virgin olive oil
- 2 lbs ground beef
- 2 lbs ground Italian sausage
- 1 onion, chopped
- 2 cloves garlic, sliced
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 Tbsp chopped fresh basil
- 1/4 cup finely chopped Italian flat leaf parsley
- 1 Tbsp chopped oregano leaves
- 2 Tbsp all purpose flour
- 2 cups red wine
- 2 (28oz) cans tomatoes (recommended: San Marzano)
- 3 Tbsp heavy cream
- 1 tsp ground cinnamon
- 2 qts ricotta cheese (2 containers)
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan
- kosher salt and freshly ground black pepper
- 1 lb mozzarella cheese, shredded
- grated parmesan and mozzarella, for topping
Tomato & Avocado Salad (Barefoot Contessa)
By ctaubenheim
Pour 1/4 cup of the lemon juice into a mixing bowl
- 1/4 c. plus 2 Tbsp freshly squeezed lemon juice
- divided (2 lemons)
- 2 firm, ripe Hass avocados
- 2 pints cherry or grape tomatoes, halved thru the stem
- 1/2 c. medium diced red onion
- good olive oil
- kosher salt and freshly ground black pepper
- 3 ounces baby arugula
Huevos Rancheros
By ctaubenheim
Heat about 3 inches of peanut oil, in a heavy bottomed pot to 375
- 4 medium corn tortillas
- peanut oil, for deep frying
- salsa Roja, (see recipe entry)
- chorizo refried beans (see recipe entry)
- 4 large eggs, fried sunny side up
- GARNISH
- 1 cup crumbled queso fresco
- fresh cilantro sprigs
- fried chorizo (reserved from refried beans recipe)
- 4 lime wedges
Salisbury Steak Meatballs with Gravy & Mashed Potatoes
By ctaubenheim
Served with mashed cauliflower "potatoes"
- MEATBALLS
- 1 1/2 lb lean ground beef
- 1/2 cup Panko breadcrumbs
- 1 egg
- 1/4 cup ketchup
- 1/4 cup coarse grain mustard
- 1 Tbsp Worcestershire sauce
- 1/2 tsp pepper
- 1 tsp onion powder
- GRAVY
- 2 tbsp. unsalted butter
- 1 large onion, chopped
- 1 Tbsp Worcestershire sauce
- 2 cup unsalted beef broth
- 3 Tbsp cornstarch
- 1 Tbsp ketchup
- parsley for garnish
- MASHED POTATOES
- 5 large potatoes, peeled & chopped into 1 inch cubes
- 4 Tbsp (1/2 stick) unsalted butter
- 1/4 to 1/2 cup skim milk
- 1/4 cup light cream cheese
- salt and pepper to taste
Zucchini &/or Summer Squash (Louise Michaelis)
By ctaubenheim
Bake for 10 minutes or 350 or until crisp
- Slice zucchini or squash in planks
- drizzle with olive oil
- sprinkle with Kroger Salad Seasoning or herbs of choice
- Sprinkle with grated parmesan cheese
Spiced Pumpkin Mousse
By ctaubenheim
In a small saucepan, sprinkle gelatin over water, let stand for 1 minute or until softened
- 1 1/2 tsp unflavored gelatin
- 4 1/2 tsp cold water
- 3 eggs
- 3/4 cups sugar
- 1 1/2 cups canned pumpkin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 1/2 cups heavy whipping cream
- 1 1/2 tsp vanilla extract
- 18 gingersnap cookies, divided
Overnight Country Sausage (or Bacon) and Hash Brown Casserole
By ctaubenheim
Spray 13x9 (3 qt) baking dish with cooking spray
- 1 Package (16oz) Bulk (hot) Pork Sausage or Package of Bacon
- 10 Eggs
- 1 1/2 Cups Milk
- 2 Tsp Dijon Mustard
- 1/4 Tsp Ground Pepper
- 1 Bag (20oz) Refrigerated O'Brien Hashbrowns (about 4 1/2 Cups)
- 1 1/2 Cups Shredded Sharp Cheddar Cheese (6oz)
Grilled New Potato Salad and Buttermilk Dressing
By ctaubenheim
Used 8 slices of thick bacon
- 2 1/2 lbs small red new potatoes, scrubbed
- kosher salt
- 8 oz bacon, diced
- 1/2 cup buttermilk
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp dijon mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- freshly ground black pepper
- 1/4 cup canola oil
- 3 green onions, white and green parts, thinly sliced
Sticky Blackberry BBQ Pork Ribs
By ctaubenheim
Flip one rib rack over and insert the tip of a butter knife under tough membrane that covers back of rack
- 2 racks baby back pork ribs (about 2 - 2 1/2 lbs each)
- 2 Tbsp kosher salt, plus more to taste
- 2 Tbsp black pepper
- 1 Tbsp hot smoked paprika
- 1 1/4 cups honey
- 3/4 lb (about 2 1/2 cups) blackberries
- 1/2 cup blackberry preserves
- 1/4 cup maple syrup
- 3 Tbsp bourbon (or whiskey)
- 3 Tbsp balsamic vinegar
- 1 Tbsp plus 2 tsp red pepper flakes