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Chili Mild Green Beef

Chili Mild Green Beef

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Preheat broiler. Place a rack in the center of the oven, arrange chilies, tomatillos and onions on a baking sheet, ...

  • 8 to 10 mild, fresh, deep green chili peppers or Anaheim peppers or 4 to 5 poblanos
  • 6 large tomatillos, peeled
  • 1 large or 2 medium onions, cut into wedges
  • Olive oil cooking spray
  • 2 1/2 to 3 cups beef stock, divided
  • 2 tablespoons olive or vegetable oil
  • 1 1/2 to 2 pounds ground beef
  • 4 large cloves garlic, chopped
  • Salt and pepper
  • 1 tablespoon ground cumin, a scant palmful
  • 1 tablespoon ground coriander, a scant palmful
  • Lime wedges, cilantro, chopped raw red onions, for garnish
  • Thick-cut or ridged potato chips or whole grain tortilla chips, for dipping
0/5 (0 Votes)

Appetizer - Herb Chicken Kebobs with Chimichurri

Appetizer - Herb Chicken Kebobs with Chimichurri

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Combine ingredients in a plastic food storage bag

  • For the Chimichurri sauce:
  • 12 chicken tenders, about 2 pounds
  • 1/2 cup fat-free Greek yogurt
  • 2 tablespoons olive oil
  • 4 cloves garlic, grated
  • Juice of 1 lemon
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon thyme, chopped
  • 2 cups parsley, approximately 1 bunch
  • 1 cup mint
  • 1 tablespoon Fresno chili, minced
  • 1 shallot, chopped
  • 1 garlic clove, grated
  • Juice of 1 lemon
  • 1/4 cup sherry vinegar
  • 2 tablespoons honey
  • 1/2 cup olive oil
  • Salt and pepper
5/5 (1 Votes)

Pork Slow-Cooked Maple , Slow-Baked Potatoes with Apples and Onions, Sweet and Savory Red Cabbage and Beets

Pork Slow-Cooked Maple , Slow-Baked Potatoes with Apples and Onions, Sweet and Savory Red Cabbage and Beets

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For the Slow-Cooked Maple Pork: For the brine, combine ingredients with 1 quart water in a large pot

  • For the Brine:
  • Slow-Cooked Maple Pork
  • 1 quart apple cider
  • 1/4 cup kosher salt
  • 1/3 cup brown sugar
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • A small handful sage leaves
  • A small handful thyme sprigs
  • A handful parsley
  • 1 large shallot or small onion quartered
  • 3 cloves crushed garlic
  • 1 orange, sliced
  • 1 4- to 5-pound pork shoulder
  • For the Glaze:
  • 1/2 cup dark amber maple syrup
  • 1/2 cup grainy mustard
  • 2 tablespoons coarse black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dry mustard
  • Slow-Baked Potatoes
  • 3 pounds medium, thin-skinned potatoes
  • EVOO – Extra Virgin Olive Oil, for liberal drizzling
  • Salt and pepper
  • 1 bunch leeks, halved lengthwise, cut into pieces 1 1/2-inches thick
  • Red Cabbage and Beets
  • 1 red cabbage, shredded
  • 1 red onion, thinly sliced
  • 2 large beets, grated into large bowl or shredded in a food processor
  • 2 Honeycrisp apples, shredded or grated
  • 1 cup cloudy apple cider
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • Kosher salt and pepper
  • A few juniper berries, optional
  • 2 large fresh bay leaves
0/5 (0 Votes)

Clams Beer-Steamed

Clams Beer-Steamed

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Sweat garlic and ginger with the soppresata

  • 4 cloves garlic, sliced
  • 1 tablespoon grated ginger
  • 24 little neck clams
  • 1/2 bottle Amstel light
  • A drip of maggi (liquid MSG)
  • 3 tablespoons small diced soppresata (optional)
  • 1/4 cup cold butter, cubed
  • A baby handful chopped cilantro
  • 2 tablespoon sliced scallions
  • Juice of 1/2 lime
0/5 (0 Votes)

Roasted Vegetable “Lasagna

Roasted Vegetable “Lasagna

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Preheat oven to 450ºF. Peel eggplant so there are stripes going down the sides, then slice the eggplant into 1/4...

  • 2 medium-size, firm eggplants
  • Salt
  • 2 medium-size, firm zucchini
  • 1 bulb garlic
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 4 potatoes, peeled
  • Pepper
  • 1/4 cup finely chopped rosemary and thyme
  • 2 cups fresh ricotta cheese
  • 2 cups grated Parmigiano-Reggiano cheese, divided
  • 1 ball mozzarella, shredded
  • 1/4 cup finely chopped mint and parsley
  • 1 egg, beaten
  • 1 32-ounce can San Marzano tomatoes
  • A few leaves of basil
  • 1/2 teaspoon sugar
  • 3 tablespoons grated red onion
0/5 (0 Votes)

Appetizers 4-Cheese Mexican Tortilla

Appetizers 4-Cheese Mexican Tortilla

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PREHEAT oven to 400F. Place tortillas on baking sheet(s)

  • Ingredients:
  • 6 (6 inch) fajita-size flour tortillas
  • 1 (16 oz.can) ORTEGA Refried Beans
  • 1/2 cup ORTEGA Medium Taco Sauce
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced green onions, (about 3)
  • 1/4 teaspoon crushed red pepper, optional
  • 2 cups (8 ounces) 4 cheese Mexican blend
0/5 (0 Votes)

Chorizo-Tortilla Tortillas

Chorizo-Tortilla Tortillas

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Preheat the oven to 425°F

  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1/3 pound cured chorizo, casings discarded and meat chopped
  • 4 plum tomatoes, seeded and chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 red bell pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
  • 1 red chile pepper, such as a Fresno, thinly sliced
  • Salt and pepper
  • A handful cilantro or flat-leaf parsley, chopped
  • 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
  • 12 extra-large eggs, beaten
  • 1 1/2 cups shredded young Manchego or Monterey jack cheese
  • Hot sauce, to pass around the table
0/5 (0 Votes)

Fish in Crazy Water with Fennel

Fish in Crazy Water with Fennel

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Place tomatoes in a wide pot with a tight-fitting lid

  • 1 28- to 32-ounce can Italian San Marzano tomatoes or 1 1/2 to 2 pounds ripe tomatoes in season, chopped
  • 3 About 3 tablespoons EVOO – Extra Virgin Olive Oil, 3 turns of the pan, plus a drizzle for the bread
  • 4 cloves garlic, thinly sliced plus 1 clove, halved
  • 1 small bulb fennel, cored and quartered then very thinly sliced (about a cup)
  • 1 small onion, quartered and very thinly sliced
  • 1 teaspoon crushed red pepper flake or 1 small Fresno chili, seeded and finely chopped
  • A handful of flat-leaf parsley, finely chopped
  • Sea salt and pepper
  • 3 cups water
  • 4 6- to 8-ounce snapper filets
  • 4 slices peasant-style crusty bread, charred or broiled
0/5 (0 Votes)

Chicken with BLT Gravy 15 Minute Meal:

Chicken with BLT Gravy 15 Minute Meal:

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Heat 2 skillets each with 1 tablespoon EVOO over medium-high heat

  • 2 · 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 2 · 2 pieces boneless, skinless chicken breast, halved across
  • 4 · 4 pieces boneless, skinless chicken thighs, trimmed up
  • · Salt and pepper
  • 4 · 4 slices smoky bacon
  • 2 · 2 leeks
  • 2 · 2 tablespoons flour
  • 1 · 1 cup chicken stock
  • 2 · 2 small plum tomatoes
  • 1/2 · 1/2 cup dry white wine
  • 1/2 · 1/2 cup cream
  • 1 · 1 tablespoon Dijon mustard
  • · Crusty bread, to pass at table
0/5 (0 Votes)

EGGS DEVILED

EGGS DEVILED

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Set eggs out of refrigerator for 45 minutes before cooking

  • 1 dozen large eggs
  • 3/4 stick butter, melted
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 2 tbls sweet pickle relish, drained
  • 1 tbl finely grated fresh onion
  • 2 tbls sugar
  • 1/2 Tbsp real Mayo
  • 1 small squirt yellow mustard
0/5 (0 Votes)