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Recipes
Chilli - C'Cutlets [St] 'Verde
![Chilli - C'Cutlets [St] 'Verde](/images/local/defaultImg_thumbSqPr.jpg)
By Kwasome
Rachel Ray: Goes Good With: Grilled Corn on the Cob & Chipotle Cream
- 4 large poblano peppers
- 1 1/2 pounds chicken cutlets
- Extra virgin olive oil for drizzling + 2 tablespoons
- 1 jalapeno pepper, seeded and chopped
- 1 onion, chopped
- 3 cloves garlic, grated
- 18- 20 tomatillos, peeled and coarsely chopped
- 1 cup heavy cream
- 2 to 3 cups chicken stock, depends upon how thick you like your sauce
- 1 1/2 teaspoons ground cumin
- 1/4 cup cilantro or flat leaf parsley, divided
- 3 tablespoons fresh mint, (a generous handful)
- 1 sack white corn tortilla chips
- 1 cup shredded Chihuahua or Monterey Jack cheese, divided
- 2 tablespoons finely chopped chives
Pasta 'Asparagus & Artichoke Hearts
By Kwasome
1 Small purple artichokes are best for this recipe
- 4-6 small artichokes
- extra virgin olive oil
- 1-2 cloves fresh garlic, thinly sliced generous pinch red pepper flakes
- 2-3 shallots, finely minced sea salt
- grated zest of 1 lemon
- 1/2 cup white wine
- 6-8 stems asparagus, ends snapped, cut into 1-inch pieces
- 8 oz orecchiette
- 1/2 red bell pepper, roasted over an open flame, peeled seeded, sliced into ribbons
Chicken - Cutlets [Bk] 'Lemon-Herbed'
By Kwasome
1.) Combine all breading ingredients
- 1/2 cup plain dry breadcrumbs
- Lemon Zest from 2 Lemons
- 1/2 tsp. dried thyme, crushed
- 1/2 tsp. salt
- Juice from 2 Lemons
Chilli - P'Butt/Shoulder [St] 'Verde 'Food Network
By Kwasome
Season the pork meat generously with salt and pepper, lightly flour
- 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Flour for dredging
- 1/4 cup vegetable oil
- 3 yellow onions
- 2 green bell peppers, cut into 1-inch cubes
- 2 Anaheim or Poblano chiles, cut into 1-inch cubes
- 2 -3 jalapenos, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 pounds tomatillos, roasted, peeled and chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped
- 4 cups chicken stock
*Soup - Chicken & Dumplings IP
By Kwasome
1.) Brown Chicken Thighs: Heat up Instant Pot using Sauté More function
- 8 (2.5 lbs) bone-in chicken thighs
- 5 cups unsalted chicken stock
- 1 tablespoon unsalted butter or olive oil
- 1 large russet potato , bite-size chunks
- 3 medium carrots , chopped
- 2 celery ribs , chopped
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 bay leaf
- A pinch dried thyme
- ½ cup all-purpose flour
- ½ - 1 cup frozen green peas
- Kosher salt & Ground black pepper
- Fish sauce or Salt for seasoning
- Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- 2 tablespoons unsalted butter , melted
- 1 tablespoon olive oil
- Fresh parsley or chives (optional) , finely chopped
Oil 'Roasted Garlic
By Kwasome
1. In a small ovenproof saucepan, warm the oil over low heat and add the garlic and salt
- 12 oz. canola or grape-seed oil
- 25 cloves garlic, peeled
- 1 tsp salt
Muffins - Banana 'Yogurt
By Kwasome
1. In a large bowl. combine flour
- Dry ingredients
- 1/2 cup sugar
- 2 cups Hour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- Wet Ingredients
- 1 cup non-rat vanilla yogurt ( or lowfat)
- 1 egg
- 2 tablespoons skim milk ( or lowfat)
- 1/4 cup vegetable oil
- 2 ripe bananas ( chopped)
Pulled - B'Chuck/Btm Rnd [CP] 'TexMex'
By Kwasome
1.) In crockpot, place onion, chilies and garlic; top with beef chunks
- 3 to 3 -1/4 lbs boneless Beef chuck shoulder or bottom round roast, cut into 4 Lrg chuncks
- 1 med Onion, quaurtered
- 3 cloves Garlic, peeled
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Adobo Chilies
- 3/4 cup H2O
Chicken - Breast&Thighs [CP] 'Korean Chicken Sliders w'Gochujang Aioli
By Kwasome
1.) Spray the inside of your slow cooker bowl with nonstick cooking spray
- INGREDIENTS
- 2 pounds boneless, skinless chicken breasts and/or thighs
- 1/4 cup gochujang
- 1/4 cup soy sauce
- 1 small red onion, grated
- 4 cloves garlic, grated
- 1″ piece of ginger, peeled and grated
- 3 tablespoons mirin
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 1 teaspoon arrowroot powder or cornstarch
- 1/4 cup water
- Slider buns and/or Bibb lettuce
- Kimchi
- Avocado, thinly sliced
- for the gochujang aioli
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoons gochujang
- 1 clove garlic, grated with microzester
- 1/4 teaspoon salt
- Pinch of garlic powder
- Pinch of onion powder
BBQ Rub - Brisket 'Basic'
By Kwasome
Well made brisket dry rub recipes can transform a run-of-the-mill good beef brisket into a great one
- 3 tablespoons smoked paprika
- 2 tablespoons black pepper
- 2 tablespoons tablespoons kosher salt
- 1 tablespoons granulated sugar
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin