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Recipes
Rockin Salsa
By GratefulSea
1. Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green chile peppers, tomato paste, white...
- 1 Ea. Red onion, chopped
- 1 Ea. White onion, chopped
- 1 Ea. Yellow onion, chopped
- 6 Lbs. Fresh tomatoes, peeled and chopped
- 2 Ea. Banana peppers, chopped
- 3 Ea. Green bell peppers, chopped
- 3 Cn. Tomato paste, (6oz)
- 1/2 C. White vinegar
- 2 T. Garlic powder
- 1 ½ T. Salt
- 1 T. Cayenne pepper
- 1 ½ t. Ground cumin
- 1/4 C. Brown sugar
- 1/4 C. White sugar
- 8 pint canning jars with lids and rings
Scallop Cassoulet
By GratefulSea
. Preheat oven to 350°F (180°C)
- 2 tbsp (25 mL) olive oil or duck fat
- 1 chorizo sausage (about 7 oz/200 g), sliced
- 1 cup (250 mL) chopped onions
- 1 tbsp (15 mL) chopped garlic
- 3 large squid, cut in ½-inch-thick (1-cm) rings
- 2 cups (500 mL) chopped canned tomatoes
- with their juices
- 2 tbsp (25 mL) chopped parsley
- 1 tsp (5 mL) chopped thyme
- 1 bay leaf
- 2 cans white kidney beans, 540 mL each,
- drained and rinsed
- 1 cup (250 mL) fish or chicken stock
- Salt and freshly ground pepper
- 12 large scallops, 2 to 3 oz (60 to 90 g) each
- Topping
- 3 tbsp (45 mL) olive oil or duck fat
- 1 ½ cups (375 mL) fresh bread crumbs
- 3 tbsp (45 mL) chopped parsley
Mexican Rice Casserole
By GratefulSea
Based on Ree Drummand's recipe at http://www
- 1-2 Tblsp canola oil
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 2 cups long grain rice
- 1 can, 14.5 oz, whole tomatoes
- 1/2 can diced tomatoes and green chiles (Rotel)
- 1/2 tsp. cumin (or more, to taste)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 3-4 cups low sodium chicken broth
- 3/4 cups grated cheddar
Chicken Thighs with Mushroom Sauce
By GratefulSea
source: https://www.realsimple
- 1/2 cup flour
- 8 boneless, skinless chicken thighs (1-1/2 pounds)
- kosher salt and black pepper
- 2 Tablespoons olive oil
- 8 ounces cremini mushrooms, halved
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 pound green beans, trimmed
- chives, chopped, for serving
Dill Potato Salad
By GratefulSea
Cooks Country takes dilled potato salad a step further by getting the dill flavor right into the potatoes, first by...
- 1/4 cup white wine vinegar
- 3 tablespoons minced fresh dill plus 1/2 cup leaves and stems, chopped coarse
- 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- Salt and pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 3 scallions, green parts only, sliced thin
Roasted Onion and Cheddar Dip
By GratefulSea
1. Preheat the oven to 450ºF (230ºC) or barbecue to medium-high
- 1 small onion, finely chopped
- 2 tbsp (25 mL) cider vinegar or beer
- 1 tsp (5 mL) butter
- ¼ tsp (1 mL) freshly ground black pepper
- 4 oz (125 g) cream cheese, softened
- 1 cup (250 mL) shredded aged cheddar cheese
- ½ tsp (2 mL) dry mustard or Dijon
- 1 tsp (5 mL) chopped fresh thyme, or ¼ tsp (1 mL) dried
- Thick pretzels, for dipping
Three Sisters Stew
By GratefulSea
Season pork with cumin, salt and pepper
- 1 pound trimmed pork loin, cut into 1-inch cubes
- 1 teaspoon ground cumin
- Kosher salt, as needed
- Black pepper, as needed
- 2 Tablespoons neutral oil, such as canola
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups turkey or chicken stock, preferably homemade or low-sodium
- 1 medium yellow squash, diced
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups fresh or frozen corn kernels
- 1 (4-ounce) can roasted green chiles (1/2 cup)
- 1/2 bunch fresh cilantro, roughly chopped
Pan-Seared Cauliflower with Capers
By GratefulSea
source: The Olympian 5/7/17, by Amanda Cushman
- 1 cup water
- 1 medium cauliflower, core removed and cut into medium florets
- 3 Tablespoons virgin olive oil, divided
- 2 cloves garlic, minced
- 3 Tablespoons capers, rinsed
- 2 Tablespoons cider vinegar
- salt and pepper, to taste
- 2 Tablespoons dill, roughly cut
- 1 cup cherry tomatoes, halved
- 2 Tablespoons flat leaf parsley, chopped
Bobby Flay's Pan-Roasted Chicken w/ Mint Sauce
By GratefulSea
source: https://cooking.nytimes
- FOR THE CHICKEN
- 4 bone-in, skin-on chicken breasts
- Kosher salt to taste
- 2 Tablespoons Spanish paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons ground fennel seed
- 1 teaspoon freshly ground black pepper
- 3 Tablespoons extra-virgin olive oil
- FOR THE MINT SAUCE
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 4 cloves garlic, peeled and roughlychopped
- 1 serrano chile, seeds removed androughly chopped
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly groundblack pepper.
Spring Crudité & Buttermilk-Pepper Dip
By GratefulSea
Photo by Tim Chin
- Possible veggies:
- Endive. Pale green or purple. Remove outer leaves and discard, then separate leaves
- Celery. Wash well, then slice in half lengthwise. Cut into sections.
- Yellow baby carrots. Scrub well, then slice lengthwise into thin strips.
- Yellow bell pepper. Wash well, then cut in half, remove core, and cut into matchsticks.
- Baby asparagus. Blanch in boiling water for two minutes, then drain and cool. Trim to desired length.
- Mini cucumber. Wash well. Slice lengthwise and trim to desired length.
- DIP
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder