Archive for April, 2018

Stifado (Braised Beef with Onions)

Posted: April 24, 2018 in Recipes
Tags:

braisedbeefIf you cannot find pearl onions then use the smallest onions you can find to prepare this dish.

Difficulty: Medium
Hands-on: 20 minutes

Total: 1 hour 20 minutes
Serves: 4

Ingredients

½ cup extra-virgin olive oil
2 lbs. stewing beef, cubed
2 Tbsp. tomato paste
2 Tbsp. red wine vinegar
16 pearl onions, peeled
6 garlic cloves, peeled
4 cloves
1 small cinnamon stick
1 Tbsp. dried oregano
½ tsp. salt
¼ tsp. ground black pepper

Directions

Step 1

Add olive oil to large pot. Heat to medium-high; add meat and brown well on all sides by stirring continuously so meat does not stick to bottom of pot.

Step 2

In a small bowl, combine tomato paste with 2 cups water. Add to pot with vinegar, onions, garlic, cloves, cinnamon, oregano, salt, and pepper; mix well and turn heat to high. Bring to boil.

Step 3

Cover and turn reduce heat to medium-low; simmer 1 hour.

Crustless Lemon Cheesecake

Posted: April 23, 2018 in Recipes
Tags: , ,

lemon_cheesecakeCheesecake bakes perfectly in the slow cooker. In this recipe, the slow cooker is lined with parchment paper, which makes for a very easy cleanup!

Difficulty: Easy

Hands-on: 10 minutes

Total: 7 hours 10 minutes

Serves: 8

Ingredients

16 oz. cream cheese, softened
⅔ cup sugar
2 large eggs
1 Tbsp. cornstarch
1 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice

Directions

Step 1

In a large bowl, beat cream cheese and sugar together until smooth.

Step 2

Beat in eggs, and continue beating with a hand-held electric mixer on medium speed for about 3 minutes.

Step 3

Beat in remaining ingredients and continue beating for about 1 minute.

Step 4

Line a 4- to 5-quart slow cooker with parchment paper. Pour batter onto the parchment paper.

Step 5

Cover and cook on high for 2½–3 hours or until cheesecake is set. Remove slow cooker insert and let it cool to room temperature. Then


spinhamswisThese little pies are perfect for a light lunch with a small salad or cup of soup. If you prefer, feel free to substitute broccoli for the spinach.

Difficulty: Medium
Hands-on: 25 minutes

Total: 2 hours 25 minutes
Serves: 4
Ingredients

4 oz. frozen, chopped spinach, thawed and drained well
8 oz. sliced ham, roughly chopped
1 cup shredded Swiss cheese (4 oz.)
2 eggs, divided
¼ tsp. ground cayenne pepper
⅛ tsp. ground nutmeg
1 large egg, beaten
2½ cups all-purpose flour
¼ cup sugar
1 tsp. salt
12 Tbsp. butter, cubed and chilled
¼ cup vegetable shortening, chilled

Directions

Step 1

In a medium bowl, combine the spinach, ham, cheese, 1 egg, cayenne pepper, and nutmeg. Cover and chill for 1 hour.

Step 2

In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub the chilled butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add ¼ cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.

Step 3

Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.

Step 4

Heat the oven to 425°F and line a baking sheet with parchment paper. Lightly beat remaining egg in a small bowl.

Step 5

Remove dough from the refrigerator and let sit for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8" round. Place about ⅓ cup filling onto the pastry slightly off center, brush the edges of the pastry with beaten egg, and fold the dough over the filling. Pinch or crimp with a fork to seal. Place the pies on the prepared baking sheet and brush with beaten egg. With scissors or a sharp paring knife, cut vents in pastry so that steam can escape.

Step 6

Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool for 10 minutes before serving.

Raised Buttermilk Biscuits

Posted: April 20, 2018 in Recipes
Tags: ,

biscuits

Difficulty: Easy

Hands-on: 15 minutes

Total: 50 minutes

Serves: 24

 

 

Ingredients

¾ cup cultured low fat buttermilk, warm
⅛ cup granulated sugar
2½ tsp. active dry yeast
2 ½ cups unbleached all-purpose flour
¼ tsp. salt
½ tsp. low-salt baking powder
¼ cup unsalted butter
¼ cup vegetable shortening

Directions

Step 1

Put the buttermilk and sugar in a food processor and process until mixed. Sprinkle the yeast over the buttermilk sugar mixture and pulse once or twice to mix. Allow the mixture to sit at room temperature for about 5 minutes or until the yeast begins to work and is bubbling. Add the remaining ingredients to the food processor and pulse until mixed, being careful not to over process the dough.

Step 2

Preheat oven to 400°. Drop by heaping teaspoon per biscuit onto a baking sheet treated with nonstick spray. Set the tray in a warm place and allow the biscuits to rise for about 15 minutes. Bake for 12 to 15 minutes.

Tex-Mex BLT

Posted: April 18, 2018 in Recipes
Tags: ,

texmexbltIf you chop the lettuce and tomato and crumble the bacon, you could make BLT wrap sandwiches by combining all the sandwich filling ingredients and rolling it up in a warmed flour tortilla.

Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minutes
Serves: 4
Ingredients
8 slices bacon
½ cup minced onion
⅓ cup mayonnaise
2 Tbsp. taco sauce
1 jalapeño pepper, minced
1 Tbsp. lime juice
1 avocado
4 pieces romaine lettuce
4 thick slices tomato
8 slices whole wheat bread
2 Tbsp. butter

Directions

Step 1

In heavy skillet, cook bacon until crisp; drain on paper towels. Pour off almost all of the bacon fat; cook onion in remaining fat until tender. Remove from heat and place into small bowl. Add mayonnaise, taco sauce, jalapeño pepper, and lime juice to onion. Peel and chop avocado and add to mayonnaise mixture; mix well with fork, mashing avocado, until blended.

Step 2

Toast bread and spread one side of each slice with butter. Make sandwiches using the toast, avocado spread, crisp bacon, lettuce, and tomato slices. Serve immediately.

Cola Pork Chops

Posted: April 17, 2018 in Recipes
Tags:

colaporkchopThis is a uniquely delicious recipe, thanks to the addition of soda. The pork chops veer to the sweet side, so add a little more salt or hot sauce, if you prefer a bit more savory.

Difficulty: Easy

Hands-on: 10 minutes

Total: 1 hour 10 minutes

 

Serves: 4
Ingredients

4 pork chops (6 oz. each)
¼ tsp. salt
⅛ tsp. ground black pepper
1 cup ketchup
1 cup cola
1 Tbsp. brown sugar

Directions

Step 1

Preheat oven to 350°F.

Step 2

Place the pork chops in a baking pan. Season pork chops with salt and pepper. Mix the ketchup with the cola and pour over the pork chops. Sprinkle chops with brown sugar.

Step 3

Bake for 1 hour or until pork chops are tender.

Italian Beef Simmer

Posted: April 15, 2018 in Recipes
Tags:

beef_simmerThis flavorful one-dish meal is unbelievably good. Serve with a spinach salad and some crisp breadsticks.

Difficulty: Easy

Hands-on: 20 minutes

Total: 40 minutes

 

Serves: 6

Ingredients

3 slices bacon
1 onion, chopped
2 cloves garlic, minced
1 package (8 oz.) sliced mushrooms
2 carrots, sliced
1 jar (26 oz.) pasta sauce
1 tsp. dried thyme leaves
⅛ tsp. pepper
1 package (16 oz.) refrigerated roast beef
¼ cup chopped parsley

Directions

Step 1

In large saucepan, cook bacon until crisp; remove, crumble, and set aside.

Step 2

Add onion, garlic, mushrooms, and carrots to pan drippings; cook and stir for 8 to 9 minutes. Add pasta sauce, thyme, and pepper; bring to a simmer.

Step 3

Simmer for 10 to 12 minutes until carrots are tender. Shred roast beef and add to mixture along with bacon; simmer for 7 to 9 minutes until hot. Sprinkle with parsley and serve.

Pasta Primavera

Posted: April 14, 2018 in Recipes
Tags:

pastaprvTraditionally, pasta primavera is loaded with fresh spring vegetables (the word primavera means “spring”), but using canned vegetables helps you enjoy this Italian specialty on busy weeknights. Feel free to use homemade roasted red peppers or store-bought bottled roasted peppers.

Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minutes
Serves: 4

Ingredients
2 Tbsp. olive oil
1 medium onion, peeled and chopped
1 medium zucchini, chopped
1 tsp. dried basil
1 tsp. dried oregano
1 cup green peas
1 cup chopped roasted red peppers
½ cup tomato sauce
½ cup light cream
½ tsp. salt
¼ tsp. ground black pepper
½ lb. cooked whole wheat spaghetti
½ cup shredded Parmesan cheese

Directions

Step 1

Heat the olive oil in a skillet over medium-high heat. Add the onion. Sauté for 2–3 minutes; then add the zucchini. Sprinkle the basil and oregano over the onion while it is cooking. Sauté until the vegetables are softened, 4–5 minutes, turning the heat down to medium if needed.

Step 2

Add the peas and roasted peppers. Cook for 1 minute on medium heat.

Step 3

Add the tomato sauce and cream. Cook, stirring, until it begins to bubble and thicken slightly. Stir in the salt and pepper. Reduce heat to low and keep warm.

Step 4

Place the pasta in a large bowl and toss with the primavera sauce and Parmesan cheese. Serve hot.

Filet Mignon with Horseradish Cream

Posted: April 13, 2018 in Recipes
Tags:

stk_horsrelishThe extra dollop of horseradish is for those who like a little more zest with their steaks. Prepare the sauce in advance to save time.

Difficulty: Easy

Hands-on: 15 minutes

Total: 20 minutes

 

Serves: 4

Ingredients
½ cup sour cream
¼ cup mayonnaise
2 tsp. freshly squeezed lemon juice
2 Tbsp. bottled horseradish, slightly drained
Dash hot pepper sauce
2 tsp. chopped parsley
½ tsp. Kosher salt
¼ tsp. freshly cracked black pepper
3 Tbsp. olive oil
4 filet mignons (6 oz. each)
1 Tbsp. minced fresh chives
Additional horseradish, for garnish

Directions
Step 1

Mix together the sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, parsley, salt, and pepper. Set aside.

Step 2

Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.

Step 3

Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.

Step 4

To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired

Shrimp and Sausage Jambalaya

Posted: April 12, 2018 in Recipes
Tags:

jumbaTo make a truly authentic jambalaya, you should use ingredients indigenous to Louisiana, like filet gumbo, Andouille sausage, crawfish, and Tasso.

Difficulty: Easy

Hands-on: 45 minutes

Total: 1 hour

 
Serves: 6
Ingredients
1 cup ham, cubed
½ cup vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
5 cloves garlic, minced
½ tsp. dried thyme
½ tsp. ground black pepper
¼ tsp. cayenne pepper
3 cups long-grain white rice
4 cups chicken broth
2 bay leaves
¼ tsp. salt
1 lb. Andouille or kielbasa smoked sausage, sliced
½ cup diced tomatoes
½ lb. shrimp, peeled and deveined

Directions

Step 1

Brown the ham in the vegetable oil in a large pot. Remove it and set aside.

Step 2

Add the onion, celery, green pepper, and garlic to the pot and sauté until tender. Add the thyme, black pepper, cayenne pepper, and rice and cook for 5 minutes, stirring occasionally.

Step 3

Add chicken broth, browned ham, bay leaves, salt, kielbasa, and tomatoes. Stir to combine, bring mixture to a simmer over medium heat, and cover the pot with a lid.

Step 4

Simmer 15 minutes, add the shrimp on top, return the lid, and continue to cook 5–7 more minutes. Make sure the shrimp are pink. Remove the bay leaves and serve hot.