Tuesday, April 8, 2008
Chipotle Chicken Enchiladas
Serves 4
Ingredients:
* 1 rotisserie chicken
* 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1 small onion, chopped
* 2 cloves garlic, grated
* 2 tablespoons chipotle powder
* 1/4 teaspoon (2 pinches) ground cinnamon
* 2 15-ounce cans chopped tomatoes with chilies
* Salt
* 1/4 cup (about a palmful) cilantro, chopped
* Juice of 1 lime
* 2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
* 8 corn tortillas
Preparation:
Preheat oven to 375°F.
Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
Preheat a medium-size saucepot with the EVOO over medium heat and sauté the onions till soft. Add in the garlic and spices, and toast a few seconds until fragrant. Add in the tomatoes with chilies and season with salt. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice, and remove from heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve the remaining sauce.
Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.
Divide the chicken mixture equally among the warm tortillas and roll each one up. Add some of the reserved sauce to the bottom of a casserole or baking dish then line the dish with the rolled enchiladas, seam side down. Pour the remaining sauce over the chicken enchiladas and top with cheese.
Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.
See Pics & Video Here.
Ingredients:
* 1 rotisserie chicken
* 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1 small onion, chopped
* 2 cloves garlic, grated
* 2 tablespoons chipotle powder
* 1/4 teaspoon (2 pinches) ground cinnamon
* 2 15-ounce cans chopped tomatoes with chilies
* Salt
* 1/4 cup (about a palmful) cilantro, chopped
* Juice of 1 lime
* 2 1/2 cups smoked cheddar cheese or any type of cheddar cheese you like, shredded
* 8 corn tortillas
Preparation:
Preheat oven to 375°F.
Remove the skin from the chicken and discard. Tear the chicken meat from the bones, shred it, using two forks or your fingers, and reserve in a mixing bowl.
Preheat a medium-size saucepot with the EVOO over medium heat and sauté the onions till soft. Add in the garlic and spices, and toast a few seconds until fragrant. Add in the tomatoes with chilies and season with salt. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice, and remove from heat. Add a ladleful of sauce to the bowl with the chicken and toss to combine. Reserve the remaining sauce.
Heat tortillas by warming each side in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing in the microwave for about a minute.
Divide the chicken mixture equally among the warm tortillas and roll each one up. Add some of the reserved sauce to the bottom of a casserole or baking dish then line the dish with the rolled enchiladas, seam side down. Pour the remaining sauce over the chicken enchiladas and top with cheese.
Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.
See Pics & Video Here.
Saturday, March 29, 2008
Friday, March 28, 2008
Tuna or Chicken Casserole
serves 4
Ingredients :
* 1 tablespoon EVOO – Extra Virgin Olive Oil
* 1 tablespoon butter
* 2 cups sliced white mushrooms
* 1 medium onion, diced
* 2 tablespoons flour
* 1 cup chicken stock
* 1 cup milk
* 2 tablespoons Dijon mustard
* Salt and freshly ground black pepper
* 1 pound super-wide egg noodles
* 1 tablespoon chopped tarragon (eyeball it)
* 1 12-ounce or 2 6-ounce cans tuna in water, drained or 2 cups (about 1 chicken) shredded rotisserie chicken
* 1 cup frozen peas
* 4 English muffins, toasted and buttered
Preparation:
Place a large pot of salted water over high heat and bring it to a boil.
Place a large skillet over medium-heat with the EVOO and butter. Add the mushrooms to the pan and cook until golden brown, 6-7 minutes.
Add the onions and cook until tender, 5-6 minutes. Sprinkle the flour into the pan, stir it into the veggies and cook about 30 seconds. Slowly whisk the chicken stock, milk and Dijon mustard into the pan, letting each liquid thicken up before adding the next. Season with salt and freshly ground black pepper, and cook another minute until it has thickened up. Don't worry if it's a little loose, we'll be adding more stuff to it later on.
With your veggies cooked and the sauce working, drop the egg noodles into the boiling water and cook them to al dente according to package directions. While the noodles are cooking, finish off your sauce by tossing in the tarragon, tuna or chicken, and peas. Give everything a good stir and simmer over medium heat until the peas and meat are warmed through, about 3-4 minutes.
While the filling and noodles are cooking, toast and butter your English muffins, then toss them into a food processor and grind them up into coarse bread crumbs.
Once the noodles are cooked, drain and toss them back into the pot you cooked them in. Toss in the sauce and veggies, and give everything a good stir to combine. Scoop the filling into serving bowls and top each with some of the English muffin breadcrumbs.
Ingredients :
* 1 tablespoon EVOO – Extra Virgin Olive Oil
* 1 tablespoon butter
* 2 cups sliced white mushrooms
* 1 medium onion, diced
* 2 tablespoons flour
* 1 cup chicken stock
* 1 cup milk
* 2 tablespoons Dijon mustard
* Salt and freshly ground black pepper
* 1 pound super-wide egg noodles
* 1 tablespoon chopped tarragon (eyeball it)
* 1 12-ounce or 2 6-ounce cans tuna in water, drained or 2 cups (about 1 chicken) shredded rotisserie chicken
* 1 cup frozen peas
* 4 English muffins, toasted and buttered
Preparation:
Place a large pot of salted water over high heat and bring it to a boil.
Place a large skillet over medium-heat with the EVOO and butter. Add the mushrooms to the pan and cook until golden brown, 6-7 minutes.
Add the onions and cook until tender, 5-6 minutes. Sprinkle the flour into the pan, stir it into the veggies and cook about 30 seconds. Slowly whisk the chicken stock, milk and Dijon mustard into the pan, letting each liquid thicken up before adding the next. Season with salt and freshly ground black pepper, and cook another minute until it has thickened up. Don't worry if it's a little loose, we'll be adding more stuff to it later on.
With your veggies cooked and the sauce working, drop the egg noodles into the boiling water and cook them to al dente according to package directions. While the noodles are cooking, finish off your sauce by tossing in the tarragon, tuna or chicken, and peas. Give everything a good stir and simmer over medium heat until the peas and meat are warmed through, about 3-4 minutes.
While the filling and noodles are cooking, toast and butter your English muffins, then toss them into a food processor and grind them up into coarse bread crumbs.
Once the noodles are cooked, drain and toss them back into the pot you cooked them in. Toss in the sauce and veggies, and give everything a good stir to combine. Scoop the filling into serving bowls and top each with some of the English muffin breadcrumbs.
Thursday, March 27, 2008
The Ultimate Ham and Cheese Sandwich
Serves 4
Ingredients:
3 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1 tablespoon Dijon mustard
A few grates fresh nutmeg
Salt and freshly ground black pepper
8 slices white bread
12 to 16 slices deli ham
8 slices Swiss or Gruyere cheese
2 eggs
1 tablespoon raspberry jam
2 tablespoons white vinegar
1/4 to 1/3 cup extra-virgin olive oil (EVOO)
4 to 5 cups mixed salad greens
Preparation:
Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and mustard into the butter-flour mixture. Season it with some fresh nutmeg, salt and freshly ground black pepper, and cook for about until it thickens up.
Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some ham, a couple slices of cheese, another smear of sauce and top each sandwich with the remaining bread slices.
Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. In a high-sided dish, whisk up the eggs. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3-4 minutes per side.
While the sandwiches are cooking, whisk the raspberry jam, white vinegar, EVOO, some salt and freshly ground black pepper in a large salad bowl. Toss the salad greens in the dressing and serve them up alongside the best ham and cheese you've ever had!
See Video Here
Ingredients:
3 tablespoons butter, divided
2 tablespoons flour
1 cup milk
1 tablespoon Dijon mustard
A few grates fresh nutmeg
Salt and freshly ground black pepper
8 slices white bread
12 to 16 slices deli ham
8 slices Swiss or Gruyere cheese
2 eggs
1 tablespoon raspberry jam
2 tablespoons white vinegar
1/4 to 1/3 cup extra-virgin olive oil (EVOO)
4 to 5 cups mixed salad greens
Preparation:
Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and mustard into the butter-flour mixture. Season it with some fresh nutmeg, salt and freshly ground black pepper, and cook for about until it thickens up.
Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some ham, a couple slices of cheese, another smear of sauce and top each sandwich with the remaining bread slices.
Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. In a high-sided dish, whisk up the eggs. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3-4 minutes per side.
While the sandwiches are cooking, whisk the raspberry jam, white vinegar, EVOO, some salt and freshly ground black pepper in a large salad bowl. Toss the salad greens in the dressing and serve them up alongside the best ham and cheese you've ever had!
See Video Here
Power Burgers
Flavored with pepperoni and smothered with onions, these burgers are a riff on steak pizzaiola.
Serves 4
Ingredients:
* 5 tablespoons extra-virgin olive oil (EVOO), divided
* 2 large onions, thinly sliced
* Salt and freshly ground black pepper
* 3 tablespoons tomato paste
* 3/4 cup dry Italian red wine
* 2 pounds ground sirloin (93% lean or greater)
* 1/2 cup pepperoni, finely chopped
* 1/4 cup (about a handful) Italian parsley, chopped
* 1 teaspoon dried oregano, crushed up slightly with your fingers
* 1 teaspoon crushed red pepper flakes
* 4 tablespoons (1/2 stick) butter
* 3 to 4 cloves garlic, finely chopped or grated
* 4 slices sesame semolina bread, each about an inch thick
* 1 cup grated Parmigiano-Reggiano
* 8 slices deli provolone
Preparation:
Preheat broiler.
Place a large pan over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the onions and season with salt and freshly ground black pepper. Place a lid or piece of aluminum foil over the pan and cook the onions, stirring occasionally, until they start to soften, 2-3 minutes. Remove the lid or foil from the pan and continue cooking until fully softened, another 4-5 minutes.
Add the tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has caramelized slightly, 2-3 minutes. Add the wine and scrape the pan with a wooden spoon to remove any bits that may be stuck to the bottom. Cook until the wine has almost completely evaporated, 3-4 minutes. Remove the onions from the heat, cover them again with the lid or aluminum foil and reserve until ready to serve.
Place a large skillet over medium-high heat with three turns of the pan of EVOO, about 3 tablespoons. In a large mixing bowl, combine the ground sirloin, pepperoni, parsley, oregano and red pepper flakes. Season the meat with salt and freshly ground black pepper, then flatten the meat down in the bowl and score it into four using the side of your hand. Form a patty with each of the four portions of the meat and place them into the hot skillet. Cook until desired doneness, 4-5 minutes per side for medium.
While the burgers are cooking, place a small pot over medium heat with the garlic. Melt the butter then remove the pot from the heat to allow the garlic flavor to infuse the butter. While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toasts with the garlic butter and sprinkle the grated cheese over each of them.
Place four toasts back on the baking sheet and top each with one of the burgers. Divide the onion mixture between the four burgers and top each one with two slices of cheese. Place the burgers back under the broiler to melt the cheese.
Serve the burgers with a knife and fork, and your favorite salad on the side.
Serves 4
Ingredients:
* 5 tablespoons extra-virgin olive oil (EVOO), divided
* 2 large onions, thinly sliced
* Salt and freshly ground black pepper
* 3 tablespoons tomato paste
* 3/4 cup dry Italian red wine
* 2 pounds ground sirloin (93% lean or greater)
* 1/2 cup pepperoni, finely chopped
* 1/4 cup (about a handful) Italian parsley, chopped
* 1 teaspoon dried oregano, crushed up slightly with your fingers
* 1 teaspoon crushed red pepper flakes
* 4 tablespoons (1/2 stick) butter
* 3 to 4 cloves garlic, finely chopped or grated
* 4 slices sesame semolina bread, each about an inch thick
* 1 cup grated Parmigiano-Reggiano
* 8 slices deli provolone
Preparation:
Preheat broiler.
Place a large pan over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the onions and season with salt and freshly ground black pepper. Place a lid or piece of aluminum foil over the pan and cook the onions, stirring occasionally, until they start to soften, 2-3 minutes. Remove the lid or foil from the pan and continue cooking until fully softened, another 4-5 minutes.
Add the tomato paste to the pan and cook, stirring occasionally, until it smells sweet and has caramelized slightly, 2-3 minutes. Add the wine and scrape the pan with a wooden spoon to remove any bits that may be stuck to the bottom. Cook until the wine has almost completely evaporated, 3-4 minutes. Remove the onions from the heat, cover them again with the lid or aluminum foil and reserve until ready to serve.
Place a large skillet over medium-high heat with three turns of the pan of EVOO, about 3 tablespoons. In a large mixing bowl, combine the ground sirloin, pepperoni, parsley, oregano and red pepper flakes. Season the meat with salt and freshly ground black pepper, then flatten the meat down in the bowl and score it into four using the side of your hand. Form a patty with each of the four portions of the meat and place them into the hot skillet. Cook until desired doneness, 4-5 minutes per side for medium.
While the burgers are cooking, place a small pot over medium heat with the garlic. Melt the butter then remove the pot from the heat to allow the garlic flavor to infuse the butter. While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toasts with the garlic butter and sprinkle the grated cheese over each of them.
Place four toasts back on the baking sheet and top each with one of the burgers. Divide the onion mixture between the four burgers and top each one with two slices of cheese. Place the burgers back under the broiler to melt the cheese.
Serve the burgers with a knife and fork, and your favorite salad on the side.
Wednesday, March 26, 2008
Potato, Zucchini and Tomato Stoup
Serves 4
Ingredients:
-2 tablespoons Extra Virgin Olive Oil (EVOO)
-1 medium onion, chopped
-3 cloves garlic, chopped
-3 Idaho potatoes, peeled and diced
-2 small or 1 large zucchini, sliced in half lengthwise then cut into half moons
-1 can fire-roasted diced tomatoes (28 ounces)
-4 cups chicken stock (use vegetable stock to make this meal vegetarian)
-Salt and freshly ground black pepper
-1 cup grated Parmigiano Reggiano
-1 cup basil leaves, thinly sliced
Preparation:
Heat a deep pot over medium-high heat with the EVOO. Add the onion, garlic, potatoes, and zucchini. Cook until softened, about 7-8 minutes.
Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper. Bring the soup up to a boil then turn it down to a simmer. Cook for 8-10 minutes. Taste and re-season.
While the soup is simmering, heat a large, nonstick skillet over medium-high heat. Add 1/4 cup of cheese in a small mound to the skillet. Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others. Cook for 3-5 minutes or until golden and crisp. Transfer to a cooling rack.
To serve, ladle the soup into a bowl and top with a cheese crisp. Garnish with basil.
Ingredients:
-2 tablespoons Extra Virgin Olive Oil (EVOO)
-1 medium onion, chopped
-3 cloves garlic, chopped
-3 Idaho potatoes, peeled and diced
-2 small or 1 large zucchini, sliced in half lengthwise then cut into half moons
-1 can fire-roasted diced tomatoes (28 ounces)
-4 cups chicken stock (use vegetable stock to make this meal vegetarian)
-Salt and freshly ground black pepper
-1 cup grated Parmigiano Reggiano
-1 cup basil leaves, thinly sliced
Preparation:
Heat a deep pot over medium-high heat with the EVOO. Add the onion, garlic, potatoes, and zucchini. Cook until softened, about 7-8 minutes.
Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper. Bring the soup up to a boil then turn it down to a simmer. Cook for 8-10 minutes. Taste and re-season.
While the soup is simmering, heat a large, nonstick skillet over medium-high heat. Add 1/4 cup of cheese in a small mound to the skillet. Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others. Cook for 3-5 minutes or until golden and crisp. Transfer to a cooling rack.
To serve, ladle the soup into a bowl and top with a cheese crisp. Garnish with basil.
Super Tuscan Burgers and Potato Salad with Capers and Celery
Serves 4
Ingredients:
-2 1/2 pounds small waxy potatoes, quartered or halved, depending on size
-Coarse salt
-3/4 pound ground pork
-3/4 pound ground veal
-3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided
-1/2 cup dry Italian red wine, divided
-1/4 medium yellow skinned onion, finely chopped
-3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves
-4 cloves garlic, chopped
-Coarse black pepper
-1/2 pound cremini (baby portobello) mushrooms, sliced
-4 crusty rolls, split
-8 ounces Pecorino Romano, shaved with a vegetable peeler
-1 cup arugula leaves, 1/2 bunch, trimmed of stems
-3 tablespoons capers
-1 celery heart and greens, from the center of stalk, chopped
-1/2 medium red onion, finely chopped
-1 lemon, zested and juiced
-2 tablespoons red wine vinegar
Preparation:
Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12-15 minutes.
While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons EVOO, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
Pre-heat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of EVOO to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.
Ingredients:
-2 1/2 pounds small waxy potatoes, quartered or halved, depending on size
-Coarse salt
-3/4 pound ground pork
-3/4 pound ground veal
-3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided
-1/2 cup dry Italian red wine, divided
-1/4 medium yellow skinned onion, finely chopped
-3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves
-4 cloves garlic, chopped
-Coarse black pepper
-1/2 pound cremini (baby portobello) mushrooms, sliced
-4 crusty rolls, split
-8 ounces Pecorino Romano, shaved with a vegetable peeler
-1 cup arugula leaves, 1/2 bunch, trimmed of stems
-3 tablespoons capers
-1 celery heart and greens, from the center of stalk, chopped
-1/2 medium red onion, finely chopped
-1 lemon, zested and juiced
-2 tablespoons red wine vinegar
Preparation:
Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12-15 minutes.
While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons EVOO, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
Pre-heat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of EVOO to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.
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