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Recipes
Chicken Enchiladas - Tyler Florence
By tulawdog
Coat large saute pan with oil
- 3 * 3 tablespoons vegetable oil
- 1 1/2 * 1 1/2 pounds skinless boneless chicken breast
- * Salt and pepper
- 2 * 2 teaspoons cumin powder
- 2 * 2 teaspoons garlic powder
- 1 * 1 teaspoon Mexican Spice Blend
- 1 * 1 red onion, chopped
- 2 * 2 cloves garlic, minced
- 1 * 1 cup frozen corn, thawed
- 5 * 5 canned whole green chiles, seeded and coarsely chopped
- 4 * 4 canned chipotle chiles, seeded and minced
- 1 * 1 (28-ounce) can stewed tomatoes
- 1/2 * 1/2 teaspoon all-purpose flour
- 16 * 16 corn tortillas
- 1 1/2 * 1 1/2 cups enchilada sauce, canned
- 1 * 1 cup shredded Cheddar and Jack cheeses
- * Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Guinness Cheddar Biscuits
By tulawdog
1. Preheat the oven to 450 degrees, and prepare a sheet pan with a silpat or a sheet of parchment paper
- 2 cups flour
- 1 1/2 teaspoons salt
- 3 teaspoons baking powder
- 1 cup shredded sharp cheddar
- 4 tablespoons butter
- 3/4 cup Guinness, Stout or dark beer
- 1 Tablespoon milk
BACON AND CHIVE POTATO PIE
By tulawdog
Directions Prepare your crust: In a bowl, combine the flour, salt and pepper
- Ingredients
- for the pastry
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cracked black pepper
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold
- 3 tablespoons vegetable shortening
- 3-6 tablespoons ice cold water
- for the pie
- 4 tablespoons butter
- 7 thick sliced bacon, chopped
- 5 large waxy potatoes (such as red or yukon gold), peeled and sliced thin
- 1 onion, peeled and sliced thin
- 1 tablespoon fresh parsley, finely minced
- 1/2 cup heavy cream
- Salt and Pepper
- 3 tablespoons fresh chive, finely minced
One-Pot Shrimp Linguine with Spring Vegetables
By tulawdog
In a medium pot, melt butter over medium heat
- 2 tablespoons butter
- 1 large leek, cleaned and cut into small pieces, leafy green parts discarded (roughly 1 1/2-2 cups)
- 3 cloves garlic, minced
- 2 tablespoons white wine
- 1 1/2 cups chicken stock
- 1/4 teaspoon red pepper flakes
- pinch of salt
- 1 cup asparagus, cut into bite-sized pieces, woody stalks discarded
- 1 cup mushrooms, quartered
- 4 oz dry linguine
- 1/2 tablespoon all purpose flour
- 12 large raw shrimp, thawed and peeled
- Garnish
- fresh parsley
- Parmesan cheese
speedy seared sea scallops
By tulawdog
Pat scallops dry and sprinkle with salt and pepper
- 12 * 12 ounces large sea scallops, tough ligament from side of each discarded
- 4 * 4 tablespoons unsalted butter, cut into tablespoons, divided
- 1 * 1 tablespoon finely chopped shallot
- 2 * 2 tablespoons dry white wine
- 2 * 2 tablespoons white-wine vinegar
- 1/2 * 1/2 tablespoon finely chopped tarragon (I think I actually used more)
- * Salt and pepper
Banana Bread Ice Cream with Peanut Butter and Chocolate
By tulawdog
1. In a small saucepan over medium heat, melt the 1/3 cup of butter
- Ingredients:
- 2 lbs ripe bananas (I used about 6)
- 1/3 cup butter
- 1/2 cup sour cream
- 1/2 cup brown sugar, packed
- 1/2 tsp salt
- 3/4 cup heavy cream
- 3/4 cup half & half
- 2 tsp vanilla
- for peanut butter chunks-
- 1/2 cup peanut butter
- 1 tbsp confectioners' sugar
- for stracciatella
- 3 oz. dark chocolate
- 1 tbsp + 1 tsp butter
Chicken Parmesan
By tulawdog
1 Prepare the sauce. Coarsely grate half of an onion
- Sauce:
- 1/2 * 1/2 large yellow onion
- 1/4 * 1/4 cup olive oil
- 2 * 2 medium garlic cloves, peeled and minced
- 1 * 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
- 1 * 1 teaspoon dried oregano
- * Pinch of red pepper flakes
- * Pinch of sugar
- Chicken:
- 4 * 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
- * Salt
- 2 * 2 eggs
- 1 * 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
- 1 * 1 cup freshly grated Parmesan cheese
- 1/4 * 1/4 cup olive oil
- 2 * 2 Tbsp fresh basil leaves, thinly sliced
- 8 * 8 ounces mozzarella cheese, sliced
Beer-Marinated Steaks with Peppercorn Sauce
By tulawdog
Place steaks in single layer in glass baking dish
- 6 * 6 12-ounce top loin (New York strip) steaks
- 1 * 1 12-ounce bottle of dark beer
- 1/2 * 1/2 cup (packed) dark brown sugar
- 5 * 5 tablespoons fresh lime juice
- 3 * 3 tablespoons minced red onion
- 6 * 6 garlic cloves, chopped
- 2 * 2 tablespoons Worcestershire sauce
- 2 * 2 tablespoons whole grain mustard
- 2 * 2 tablespoons olive oil
- 1 * 1 tablespoon minced peeled fresh ginger
- 1/2 * 1/2 teaspoon hot pepper sauce
- 1/2 * 1/2 cup white wine
- 1 * 1 shallot, finely chopped
- 2 * 2 tablespoons coarsely crushed four-peppercorn mix*
- 1 3/4 * 1 3/4 cups chicken stock or canned low-salt chicken broth
- 1 3/4 * 1 3/4 cups beef stock or canned beef broth
- 1/2 * 1/2 cup whipping cream
Light and Creamy Lemon Chicken Pasta
By tulawdog
Bring a large pot of salted water to a boil
- Kosher salt and freshly ground black pepper
- 12 ounces whole grain fettuccine
- 4 tablespoons STAR Family Reserve Olive Oil with Lemon Peel, divided
- 8 ounces sliced mushrooms
- 1 small head broccoli, cut into small florets
- 2 cloves garlic, minced
- 4 boneless skinless chicken breast fillets
- 1 tablespoon all-purpose flour
- 1 cup low fat (2%) milk
- 2 ounces Neufchatel (low fat cream cheese) cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, juiced
- 1/3 cup chopped fresh parsley
Red and Green Christmas Jalapeno Jelly
By tulawdog
Remove stems, veins and most of the seeds of the bell and jalapeno peppers
- 1 cup chopped red bell pepper
- 1/2 cup chopped jalapeno pepper
- 5 cups white sugar
- 1 1/2 cups apple cider vinegar
- 1 (6 fluid ounce) container liquid pectin