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Recipes
Vegetable Paella, Italian Style
By Taraespo
This recipe is made in a 14" paella pan
- 1 1/2 cups of short grain arborio rice
- 4 cups of warmed chicken or veggie stock
- 1 cup of roasted red pepper puree made from 4 peppers, blistered, peeled and cored and placed into a food processor until pureed.
- 1 medium eggplant, peeled and cubed
- 1 zucchini, sliced in discs
- 1 each, red, yellow and orange bell pepper cut in strips
- 8 oz. crimini mushroom caps
- 1 bag frozen artichoke hearts
- a handful of haricot vert beans
- 1/2 cup fresh spring peas
- 4 garlic cloves, minced
- 1 medium onion, chopped
- olive oil
- grated romano or parmesan cheese
- chopped basil for garnish
Lamb Chops with Panzanella Salad
By Taraespo
Make the dressing by whisking all ingredients together, set aside
- Marinade:
- 16 rib lamb chops, about 3/4" thick, trimmed of fat
- fresh chopped rosemary
- 1 c. olive oil
- 1/3 c. balsamic vinegar
- 3 med garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- Salad:
- 1 small eggplant, cut into 1/2" thick slices
- 2 slices Italian bread, about 1/2" thick each
- 2 large ripe tomatoes, cored and cut into 1/2" pieces
- 1 bunch basil leaves, cut into strips
- salt and pepper
Lemon Vinaigrette
By Taraespo
In medium bowl with wire whisk, combine lemon juice, mustard, salt and pepper
- 1/4 c fresh lemon juice
- 1 T. dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 c EVOO
Buffalo Wing Turkey Lettuce Wraps
By Taraespo
No matter how you serve these turkey wraps up, whether it be for a snack, lunch or appetizer - they're DELICIOUS!
- 1 pound lean ground turkey
- 1/2 cup onion, diced finely
- 1 teaspoon garlic, minced
- 3/4 cup carrot shavings (use a vegetable peeler to make shavings)
- 1 cup celery, sliced thinly
- 1 head iceberg lettuce, leaves removed to form cups
- Salt and pepper
- 1/2 cup Frank's Red Hot Buffalo wing sauce
- Blue cheese crumbles and/or blue cheese dressing to drizzle over the top
Pork Carnitas - Slow Cooked (Mexican Pulled Pork)
By Taraespo
Season pork with salt and pepper and rub with olive oil
- 2.5 lb pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, cut into sliver
- cumin
- adobo
- garlic powder
- 3/4 cup 99% fat free chicken broth
- 2-3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaves
Mediterranean Caviar
By Taraespo
In a large bowl toss together the salad ingredients
- Dressing:
- 3/4 Cup Finely Chopped Onion
- 3/4 Cup Finely Chopped Sweet Red Pepper
- 3/4 Cup Finely Chopped Carrot
- 3/4 Cup Finely Chopped Celery
- 3/4 Cup Finely Chopped Zucchini
- 3/4 Cup Finely Chopped Fennel Bulb
- 3/4 Cup Finely Chopped Summer Squash
- 1/2 Cup Roughly Torn Parsley Leaves
- 1 Cup Roughly Chopped Arugula
- 3/4 Cup Chopped Kalamata Olives
- 1/4 Cup Drained & Chopped Capers
- 1 can chickpeas, drained
- 1/4 Cup White Balsamic Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Dried Oregano
- Salt & Pepper
- To Serve:
- 1 block of feta, chopped
Turkey and Stuffing Soup
By Taraespo
Found this Rachel Ray recipe that got great reviews!
- 4 to 6 cups prepared stuffing
- 1 T extra-virgin olive oil
- 2 cups carrots, chpd
- 2 ribs celery, chopped
- 1 onion, chopped
- Salt and pepper
- 1 bay leaf, fresh or dried
- 2 quarts chicken stock
- 1 1/2 pounds light and dark cooked turkey meat, diced
- A handful of flat leaf parsley leaves, chopped
- 1 cup frozen peas or leftover prepared peas, optional
Bobby's Hot Tomato, Jack and Crab Dip
By Taraespo
Bobby Deen recipe
- Nonstick spray
- 1 (8-ounce) package cream cheese, softened
- 1 cup (4 ounces) grated pepper Jack cheese
- 1/2 cup mayonnaise
- 2 limes, juiced
- 1 teaspoon hot sauce (recommended: Paula Deen)
- 1 pound lump crabmeat, well drained and picked clean of shells
- 1 cup seeded, diced tomatoes (2 medium tomatoes)
- 1/4 cup chopped green onions ( scallions), white and light green parts
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon crushed black peppercorns
- 2 avocados
- Crackers or crusty bread, for serving
Spanakopita
By Taraespo
Ina Garten recipe
- 1/4 1/4 1/4 cup good olive oil
- 1 1 1 cup chopped yellow onion
- 3 3 3 scallions, white and green parts, chopped
- 2 2 packages 2 (10-ounce) packages frozen chopped spinach, defrosted
- 2 2 2 T. fresh dill, chopped
- 4 4 4 extra-large eggs, lightly beaten
- 3 3 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 1 1 teaspoon grated nutmeg
- 2 2 2 teaspoons kosher salt
- 1 1 1 teaspoon freshly ground black pepper
- 2 2 2 cups small-diced feta cheese (12 ounces)
- 3 3 3 tablespoons toasted pine nuts
- 24 24 24 sheets frozen phyllo dough, defrosted in refrigerator overnight for dinner triangles
- 40 40 sheets for appetizer roll ups
- 1/4 1/4 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Wedge Salad w/ Blue Cheese Dressing
By Taraespo
Cut romaine heads in half keeping the core in tact
- 3 heads of Romaine
- 1 lb bacon, cooked and crumbled
- 3 tomatoes, chopped
- Dressing
- 1/2 cup mayo
- 1 cup sour cream
- 6 oz. crumbled blue or gorgonzola cheese and more if desired to crumble over salad
- 1 T. lemon juice
- 2 T. fresh chives, chopped
- 1/4 cup olive oil
- salt and pepper