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Recipes
Firecracker Enchiladas
By bskippa
In a medium saucepan, heat the oil over medium-high heat
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 tablespoons flour
- 1 29-ounce can tomato sauce
- 1 tablespoon chili powder
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- One 2-pound rotisserie chicken, meat shredded
- 1 pound muenster cheese, grated
- 3 chipotle chiles in adobo sauce, seeded and finely chopped
- Twelve 6-inch corn tortillas
Sweet Potato-Topped Shepherd’s Pie
By bskippa
Place the sweet potatoes in a large pot, cover with water and bring to a boil
- 3 large or 4 medium sweet potatoes, peeled and cut into chunks
- Salt and pepper
- 1 cup milk
- 3 tablespoons butter
- 1 egg, beaten
- 1 teaspoon paprika or sweet smoked paprika
- 1 1/2 tablespoons extra-virgin olive oil (EVOO)
- 8 ounces cremini or white mushrooms, quartered
- 1 1/2 pounds ground sirloin
- 1 onion, chopped
- 2 large cloves garlic, chopped
- 2 tablespoons fresh sage, thinly sliced, or
- 2 teaspoons dried rubbed sage (about 2/3 palmful)
- 1 cup frozen peas
- 2 tablespoons flour
- 3/4 cup dark beer (optional)
- 1 cup beef stock (1 1/2 cups if not using beer)
- 3 About 3 tablespoons worcestershire sauce
- 2 tablespoons dijon mustard
- A little chopped fresh parsley, for garnish
Grilled Beef-and-Horseradish Sandwiches
By bskippa
Preheat a grill to medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 onions, thinly sliced
- Salt and pepper
- 1 1/4 pounds flank steak
- 3/4 cup mayonnaise
- 1/4 cup jarred horseradish
- 1 loaf italian bread, cut crosswise into
- 8 slices, ends trimmed and reserved for another use
- 4 ounces arugula
- 6 ribs celery, cut into sticks
Lamb Chops with Roasted Vegetables and Spring Pea Risotto
By bskippa
Preheat the oven to 400°
- One 32-ounce container (4 cups) chicken broth
- 5 tablespoons extra-virgin olive oil (EVOO)
- 1 small onion, chopped
- 3 cloves garlic, finely chopped
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 pound green beans, cut into 1-inch lengths 1 pint grape tomatoes
- 4 scallions, coarsely chopped
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 8 lamb rib chops
- 1 pound frozen green peas, defrosted
- 1/3 cup fresh mint leaves (a generous handful) 1/3 cup flat-leaf parsley (a generous handful) 2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
- 2 tablespoons butter
Tandoori Chicken with Date-Nut Couscous
By bskippa
In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic and garam masala
- 1 cup whole milk yogurt
- Juice of ½ lemon (about 2 tablespoons)
- 1 tablespoon finely chopped fresh ginger
- 1 clove garlic, minced
- 2 teaspoons garam masala
- 3 pounds chicken drumsticks (about 12), rinsed and patted dry
- Salt
- 1 cup couscous
- 1/3 cup chopped pitted dates (about 1½ ounces)
- ½ cup sliced almonds, toasted
- ¼ cup chopped fresh parsley
Orange Jewel Martini
By bskippa
Combine all of the ingredients in a blender and blend for 20 seconds
- 1/3 cup frozen orange juice concentrate
- 1/3 cup vanilla ice cream
- 3 ounces vanilla vodka
- 11/2 ounces Grand Marnier
- 5 ice cubes
Chicken, peppers and onion with Linguine
By bskippa
Bring a large pot of water to a boil
- Salt
- 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
- 11/2 pounds skinless, boneless chicken breasts or chicken tenders, cut into bite-size pieces
- 2 tablespoons chopped fresh thyme
- 2 teaspoons lemon zest (from 2 lemons)
- 1 teaspoon crushed red pepper flakes
- 3 to 4 garlic cloves, finely chopped
- 1 Cubanelle pepper (mild, long light green pepper), seeded and thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 large sweet onion, quartered and thinly sliced Freshly ground black pepper
- 1/2 cup dry white wine (eyeball it)
- 1/2 cup chicken broth
- One 28-ounce can crushed tomatoes
- Grated Parmigiano-Reggiano cheese, for tossing, and to pass around the table
Two-Chile Rack of Lamb
By bskippa
Preheat the oven to 375°
- 2 racks of lamb (about 4 pounds)
- Salt and pepper
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3/4 cup seasoned bread crumbs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Grated peel of 1 lime
- 2 canned chipotle chiles in adobo sauce, plus 1 teaspoon sauce
- 1/2 jarred roasted red pepper
Mochaccino-Caramel souffles
By bskippa
Set a shelf in the lower third of the oven and preheat the oven to 375°
- 21/2 tablespoons unsalted butter
- 2 tablespoons confectioners’ sugar
- 7 ounces bittersweet chocolate, broken into bits
- 1 tablespoon all-purpose flour
- 1/3 cup milk
- 2 tablespoons strong coffee (brewed or instant)
- 1 teaspoon pure vanilla extract
- 3 large eggs, separated
- Pinch of cream of tartar
- 1/4 cup granulated sugar
- 14 caramel candies (1/2 cup), such as Kraft brand 3/4 cup plus 3 tablespoons heavy cream
- Pinch of salt Ground cinnamon, for dusting
Crunchy Parmesan Chicken
By bskippa
Preheat the oven to 350°
- 1 cup cornflakes, lightly crushed
- 3/4 cup grated parmesan cheese
- Salt and pepper
- 3 large eggs, beaten
- Four 6-ounce skinless, boneless chicken breast halves
- 5 tablespoons extra-virgin olive oil
- 1 lemon, cut into wedges