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Recipes
Pat's Stromboli Bread
By bskippa
Preheat the oven to 375°
- One 16-ounce loaf semolina bread
- Salt
- 2 bunches broccoli rabe, cut into 3-inch pieces
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 pound bulk spicy pork or chicken sausage
- 3 cloves garlic, chopped
- Pepper
- Freshly grated nutmeg (optional)
- 2 cups shredded provolone cheese
- 1 cup grated parmigiano-reggiano cheese (3 generous handfuls)
- 8 thin slices mozzarella cheese
Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes
By bskippa
In a large bowl, add the chicken, cover with wine, and set aside
- 2 1/2 pounds boneless, skinless chicken thighs and breasts
- 1/2 bottle dry white wine
- 2 pounds baby Yukon gold potatoes
- Salt
- 1/2 cup cream
- 1 Golden Delicious apple, peeled, cored and chopped
- 2 tablespoons extra virgin olive oil (EVOO), plus a drizzle
- 4 slices deli-cut bacon or thick cut pancetta, chopped
- Freshly ground black pepper
- Flour, for dredging plus 2 tablespoons
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped or 1 cup shredded carrot
- 1 bay leaf
- A few sprigs thyme, stripped and leaves chopped
- 1/3 pound wedge brie, cut into pieces
- Crusty, warm bread
Chinese Orange Barbecue Cashew Chicken
By bskippa
Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons
- 2 tablespoons canola or vegetable oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into bite-size pieces
- Salt and ground black pepper
- 1 red bell pepper, seeded and thinly sliced
- 1 onion, chopped
- 2-3 cloves garlic, finely chopped or grated
- 1 1-inch piece ginger, peeled and grated
- 1 tablespoon hot sauce
- 2 tablespoons tamari
- 1/4 cup hoisin sauce
- 1/4 cup orange marmalade
- 1/2 cup chicken stock
- 1/2 cup regular or honey-roasted cashews
- 3 scallions, thinly sliced on a bias
(New Technique) Potato with Rosemary and Thyme
By bskippa
In a large non-stick pan, arrange potatoes in a single layer
- 2 Pounds Fingerling Potatoes or Any Small Variety Potato, halved
- 2 Tablespoons Unsalted Butter (2-3 tablespoons)
- 4 Sprigs Rosemary (4 to 5)
- 2 Sprigs Thyme
- Sea Salt to Taste
- Freshly Ground Black Pepper
- 3 Tbsp Bacon Bits (optional)
Pork Burritos
By bskippa
In a large skillet, heat the oil over medium heat
- 1 tablespoon vegetable oil
- 6 ounces shiitake mushrooms, stems discarded and caps sliced
- 1 head baby bok choy or spinich(about 1 pound), shredded
- 3 tablespoons soy sauce
- 1 pound ground pork
- 1/2 cup sour cream
- 2 teaspoons Thai garlic chili sauce
- Four 10-inch flour tortillas
- 2 cups cooked white rice
- 4 teaspoons sesame oil
Rach’s Crowd-Pleasing Carrots, Peas and Cheesy Pasta
By bskippa
Put a large pot of water on to boil and cover it with a lid so the water comes to a boil fast
- Salt
- 1 pound medium or large pasta shells
- One 8-ounce package cream cheese
- 1 small onion, peeled
- 1 tablespoon extra-virgin olive oil (EVOO),
- 1 turn of the pan
- 2 tablespoons unsalted butter, cut into small pieces
- 2 garlic cloves, smashed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 11/2 cups milk
- One 10-ounce box frozen peas and carrots, thawed
- 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (4 overflowing handfuls), or more to taste
- Freshly ground pepper
- 10 fresh chives, snipped into short pieces with kitchen scissors
Grilled Pork Chops with Spiked Potato Salad
By bskippa
Preheat a grill to medium-high
- 6 baking potatoes (about 2 pounds), peeled and cut into 1/2-inch chunks
- 3/4 cup mayonnaise
- 1/4 cup jarred horseradish
- 1/4 bunch flat-leaf parsley, stems discarded
- 1 granny smith apple, peeled and cut into bite-size pieces
- 1/4 large red onion, thinly sliced
- 2 ribs celery, cut into 1/2-inch pieces
- Salt and pepper
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Four 1-inch-thick pork chops
Braised Pork with Oranges
By bskippa
Set a shelf in the lower third of the oven and preheat the oven to 300°
- One 41/2- to 5-pound boneless pork shoulder roast or Boston butt, tied in several places and trimmed of excess fat
- 2 slices thick-cut bacon, chopped into small pieces
- 2 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 large or 2 medium leeks, white and light-green parts only, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 tablespoon ground coriander (optional)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- Large pinch of crushed red pepper flakes
- 1 heaping tablespoon tomato paste
- 1/2 cup dry white wine
- 11/2 cups chicken broth
- 1 large orange, scrubbed
- 1/4 cup flat-leaf parsley, for serving
More Peas if you Please Penne
By bskippa
Bring a large pot of water to a boil
- Salt
- 1 pound penne pasta with ridges
- 3 cups frozen peas
- 1/2 cup chicken or vegetable broth
- 2 cups ricotta cheese
- 3 tablespoons butter, cut into small pieces
- 1 cup grated Parmigiano-Reggiano cheese
- 1 cup fresh basil leaves, sliced
- Freshly ground pepper
Grilled Chicken Soft Tacos
By bskippa
Preheat a grill to medium-high
- 1/4 head green cabbage, cored and thinly sliced
- Juice of 2 lemons (about 1/2 cup)
- Salt and pepper
- 6 slices bacon
- 8 small flour tortillas
- 4 scallions
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 chicken cutlets (about 1 pound)
- 1 granny smith apple, peeled and cut into matchsticks Sour cream, for serving