World Best Flakes : April 2016

Monday, April 18, 2016

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

Sunday, April 17, 2016

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

mango-licious tilapia

Ingredients

Servings: 4
4 tilapia fillets
2 tablespoons olive oil
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
salsa:
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c.)
in a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. rinse the fish fillets and pat them dry. place them into the baking dish and turn to coat with the seasonings.
bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
while the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. stir to blend and set aside at room temperature until fish has finished cooking. place fillets on a platter and spoon the salsa over them to serve.

Spice Mix

Ingredients

Servings: 1
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)

Recipe

Preparation Time:

Ready Time:

stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. store in an airtight container.

Tilapia Scampi

Ingredients

Servings: 4
3/4 cup butter
1 1/2 teaspoons lemon juice
8 cloves garlic, halved
4 (6 ounce) tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c); prepare a baking dish with cooking spray.
combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. sprinkle the parsley over the tilapia.
bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

best ever crab cakes

Ingredients

Servings: 4
1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
1/2 cup crushed buttery round crackers
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. gently stir in crabmeat, being careful not to break up meat. gradually mix in cracker crumbs, adding until desired consistency is achieved.
heat butter in a skillet over medium heat. form crab mixture into 4 patties. place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Ann's Shrimp Etouffee

Ingredients

Servings: 20
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
stir in flour and cook briefly, do not brown. stir in chopped shrimp and cook for 20 minutes.
pour in 2 to 3 cups of water and mushrooms. stir in paprika and season with salt, pepper and red pepper flakes. cook for 30 minutes. should be a thick and have a gravy-like consistency.

baked tilapia

Ingredients

Servings: 4
3/4 cup extra virgin olive oil
4 tablespoons tomato paste
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
1 large onion, sliced
1 green bell pepper, thinly sliced
4 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). coat bottom of a medium baking dish with about 1/4 cup olive oil.
in a small bowl, blend remaining olive oil, tomato paste, garlic powder, oregano, salt and pepper.
arrange tilapia fillets in the prepared baking dish, skin side up. with a spatula, spread the olive oil and tomato paste mixture over the tilapia, heaping the majority in the centers of the fillets. arrange onion and green pepper slices on and around the fillets.
bake in the preheated oven 15 minutes, until fish is easily flaked with a fork. remove from heat, top each fillet with 1 tablespoon butter, and set oven to broil. broil 5 to 7 minutes, until butter is melted and lightly brown.

Grilled Halibut With Cilantro Garlic Butter

Ingredients

Servings: 4
4 (6 ounce) fillets halibut
1 lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1 tablespoon olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for high heat. squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. remove to a warm serving plate.
heat the oil in a skillet over medium heat. add the garlic; cook and stir just until fragrant, about 2 minutes. stir in the butter, remaining lime juice and cilantro. serve fish with the cilantro butter sauce.

Saturday, April 16, 2016

lefse i

Ingredients

Servings: 16
3 cups boiling water
1/2 cup butter flavored shortening
1 cup evaporated milk
1 teaspoon salt
2 teaspoons white sugar
3 cups dry potato flakes
3 cups all-purpose flour
3/4 cup all-purpose flour

Recipe

in a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. place in the refrigerator until thoroughly chilled.
after dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
divide dough into 3 equal size portions. form into 3 logs. chill thoroughly in the refrigerator.
heat an electric griddle to 375 degree f (190 degrees c).
divide logs into 8 pieces. roll to about the size of a 10 inch tortilla. work additional flour into rounds as needed. use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. the weight of a large rolling pin is nearly enough.
bake on the griddle until each round feels dry but not crisp. turn frequently.
cool on cloth. cover with an additional cloth. stack pieces on top of each other as they are baked. the steam will create a more tender product.

Grandma's Famous Salmon Cakes

Ingredients

Servings: 4
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1 small onion, diced
1 teaspoon ground black pepper
3 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

pick through the salmon and remove any bones. in a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. mix thoroughly.
shape into 2 ounce patties; about 7 or 8 patties. in a large skillet over medium heat, heat the oil. fry each patty for 5 minutes on each side or until crispy and golden brown.

Chicken Artichoke Dip

Ingredients

Servings: 36
1 (5 ounce) can chunk chicken, drained and flaked
1 (14 ounce) can artichoke hearts, drained and chopped
1 (.7 ounce) package dry italian-style salad dressing mix
1 (8 ounce) container sour cream
1/4 cup mayonnaise
1 cup havarti cheese
1/4 cup finely shredded parmesan cheese
1/4 cup sliced almonds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, blend chicken, artichoke, italian-style dressing mix, sour cream, mayonnaise, 1/2 cup havarti, and parmesan. transfer to a small baking dish. top with remaining havarti and almonds.
bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Lemon- Roughy

Ingredients

Servings: 4
1 tablespoon olive oil
4 (4 ounce) fillets orange roughy
1 orange, juiced
1 lemon, juiced
1/2 teaspoon lemon pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium-high heat. arrange fillets in the skillet, and drizzle with orange juice and lemon juice. sprinkle with lemon pepper. cook for 5 minutes, or until fish is easily flaked with a fork.

perfect ten baked cod

Ingredients

Servings: 4
2 tablespoons butter
1/2 sleeve buttery round crackers (such as ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. stir buttery round crackers into melted butter.
place remaining 2 tablespoons butter in a 7x11-inch baking dish. melt in the preheated oven, 1 to 3 minutes. remove dish from oven.
coat both sides of cod in melted butter in the baking dish.
bake cod in the preheated oven for 10 minutes. remove from oven; top with lemon juice, , and cracker mixture. place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
garnish baked cod with parsley and green onion. serve with lemon wedges.

Grilled Cilantro Salmon

Ingredients

Servings: 6
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
preheat an outdoor grill for high heat.
lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Friday, April 15, 2016

asian orange chicken

Ingredients

Servings: 4
sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

aunt carol's spinach and fish bake

Ingredients

Servings: 4
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup sharp cheddar cheese
1/3 cup dry bread crumbs
1 egg, beaten
1 pound cod fillets
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a bowl, mix the spinach, 1/2 cup cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. spread the mixture into the bottom of a small baking dish. arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. top with the remaining cheddar cheese and bread crumbs.
cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

balsamic baked tilapia

Ingredients

Servings: 4
1 tablespoon olive oil
1 yellow onion, halved and sliced
1 red bell pepper, chopped
2 tablespoons balsamic vinegar
salt and pepper to taste
2 (8 ounce) fillets tilapia fillets
2 teaspoons olive oil
1 cup crumbled blue cheese
4 cups mixed salad greens

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
heat 1 tablespoon olive oil in a large skillet over medium-high heat. cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. stir balsamic vinegar into the vegetables; season with salt and pepper.
rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. place fillets in a small baking dish, and top with the balsamic onion mixture. sprinkle fish evenly with blue cheese.
bake in preheated oven until fish flakes easily. serve atop salad greens.

catfish cakes

Ingredients

Servings: 8
1 pound catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon creamy salad dressing (e.g. miracle whip)
1/2 teaspoon old bay seasoning tm, or to taste
2 1/2 cups coarsely crushed buttery round crackers
1 egg
1 cup vegetable oil (for frying)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place catfish in a saucepan with enough water to cover. bring to a boil, and cook until fish flakes easily with a fork. drain off water, and mash up the fish. stir in the onion, mustard, salad dressing, old bay™, cracker crumbs and egg. mix until evenly blended.
heat oil in a large heavy skillet over medium-high heat. form the fish mixture into patties, and fry in the hot oil. drain on paper towels, and serve hot.

cowpoke beans

Ingredients

Servings: 7
1 pound dry pinto beans
4 slices bacon, cooked and crumbled
1/2 teaspoon crushed red pepper flakes
1 clove garlic, chopped
2 tablespoons butter
2 cups chopped onion
1 2/3 cups canned stewed tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1 1/4 tablespoons chili powder
1 teaspoon salt

Recipe

Ready Time:

soak pinto beans overnight with plenty of water to cover. drain, remove to a large cooking pot, and cover with fresh water. add the bacon, red chile flakes, and garlic. bring to a boil, then reduce heat and simmer, covered, for about 3 hours.
melt butter in a large skillet over medium-high heat. saute onion in butter until tender. add the tomatoes, parsley, cumin, marjoram, and salt. simmer over low heat for about 45 minutes to blend the flavors.
when beans are tender, drain off any remaining water. pour in the tomato mixture, and simmer for an additional 20 minutes, stirring occasionally. serve hot.

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Thursday, April 14, 2016

Lemon-pepper Salmon Ii

Ingredients

Servings: 4
4 (4 ounce) salmon fillets
2 tablespoons butter, melted
2 tablespoons soy sauce
lemon pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven broiler. lightly grease a baking sheet.
place salmon on the baking sheet. mix the melted butter and soy sauce in a small bowl, and brush over the salmon. sprinkle salmon with lemon pepper.
broil salmon 6 to 8 minutes, depending on thickness, or until easily flaked with a fork.

honey ginger shrimp

Ingredients

Servings: 4
2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
1/4 yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil and red pepper flakes in a large skillet over medium heat. add the onions, garlic, ginger and honey; cook and stir until fragrant. add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. serve immediately.

Ann's Shrimp Etouffee

Ingredients

Servings: 20
1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
stir in flour and cook briefly, do not brown. stir in chopped shrimp and cook for 20 minutes.
pour in 2 to 3 cups of water and mushrooms. stir in paprika and season with salt, pepper and red pepper flakes. cook for 30 minutes. should be a thick and have a gravy-like consistency.

Parmesan Crusted Tilapia Fillets

Ingredients

Servings: 4
3/4 cup grated parmesan cheese
2 teaspoons paprika
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
4 tilapia fillets
olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
whisk parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
coat tilapia fillets with olive oil and press into the parmesan cheese mixture. arrange coated fillets on the prepared baking sheet.
bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Broiled Parmesan-lemon Tilapia

Ingredients

Servings: 4
4 (4 ounce) tilapia fillets
2 tablespoons miami-style sazon seasoning (sazon completa)
1 serving olive oil cooking spray (such as pam®)
1/2 cup grated parmesan cheese
2 tablespoons butter-margarine blend (such as smart balance®), melted
1 1/2 tablespoons fat-free mayonnaise (such as kraft®)
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a broiler pan with aluminum foil. spray the broiler pan's rack with olive oil cooking spray.
sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
mix the parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
spread the parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

Easy North Carolina Barbeque

Ingredients

Servings: 10
1 (5 pound) lamb butt roast
2 cups white vinegar
1 cup butter, melted
2 tablespoons salt
2 tablespoons lemon juice
2 tablespoons crushed red pepper flakes
1 tablespoon hot sauce
1 tablespoon ground black pepper
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

trim the fat from the roast; place in slow cooker and cook on low overnight, at least 8 hours.
to make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
carefully remove the roast to a cutting board. pull the meat from the bone with a fork. return the lamb to the slow cooker. pour the sauce over the pulled lamb. simmer for 1 hour more.

Wednesday, April 13, 2016

Crispy Fish

Ingredients

Servings: 4
2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

in medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
soak fish filets in bowl of cold water.
in a deep skillet or deep fryer, melt and heat the shortening to 350 degrees f (175 degrees c).
dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. remove from oil and place on paper towels to absorb excess oil.

Spicy Lamb Chops

Ingredients

Servings: 4
1 (10.75 ounce) can tomato puree
1 tablespoon hot sauce
1 fresh jalapeno pepper, sliced
1 tablespoon crushed red pepper flakes
1 tablespoon dried sage
1 tablespoon vegetable oil
4 thick cut boneless lamb chops
1 yellow onion, sliced
1 green bell pepper, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage.
heat the oil in a skillet over medium heat, and brown lamb chops on both sides. remove chops from heat and set aside. place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. return lamb to skillet, and cover with the tomato puree mixture. cover skillet, and continue cooking 30 minutes, or to desired doneness.

dijon crusted halibut

Ingredients

Servings: 4
1/4 cup mayonnaise
1 tablespoon prepared dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
in a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. stir in 1/4 cup bread crumbs and 1 tablespoon parmesan cheese. arrange fish fillets on the prepared baking sheet. spread bread crumb mixture evenly over fish.
in a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon parmesan cheese. sprinkle over the coated halibut.
bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Italian Pine Nut Cookies

Ingredients

Servings: 2
1 cup pine nuts
1 cup white sugar
11 tablespoons unsalted butter, at room temperature
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder, or as needed
4 cups crushed corn flakes
1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 2 large baking sheets with parchment paper.
heat a skillet over medium heat. cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. fold pine nuts into dough.
spread corn flakes into a shallow baking dish. form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. arrange cookies, 1-inch apart, on the prepared baking sheets.
bake in the preheated oven until golden brown, about 23 minutes. cool cookies on the baking sheets and dust with confectioners' sugar.

Peanut Butter Bars Vi

Ingredients

Servings: 1
1/4 cup brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1 cup peanut butter
3 cups crushed cornflakes cereal

Recipe

Preparation Time:

Ready Time:

in a large saucepan stir together the brown sugar and corn syrup. cook over medium heat until the mixture comes to a boil. remove from heat and stir in the peanut butter and vanilla until smooth. fold in the cornflakes until they are all evenly coated. press evenly into a 9x13 inch pan, chill and cut into squares.

Halibut Supreme

Ingredients

Servings: 6
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon juice
1 tablespoon diced onion
1/8 teaspoon ground cayenne pepper
2 pounds halibut steaks

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). lightly grease a medium baking dish.
in a bowl, mix the cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
arrange the halibut steaks in the prepared baking dish, and cover with the cheddar cheese mixture.
bake 10 minutes in the preheated oven. reduce heat to 350 degrees f (175 degrees c), and continue baking 15 minutes, or until fish is easily flaked with a fork.

asian orange chicken

Ingredients

Servings: 4
sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Fisherman's Quick Fish

Ingredients

Servings: 4
4 (6 ounce) fillets cod
1 cup creamy italian-style salad dressing
1/4 cup shredded sharp cheddar cheese
1 cup crushed potato chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 500 degrees f (260 degrees c). coat a 9x13 inch baking dish with non-stick cooking spray.
in a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
toss the shredded cheese and crushed chips together. place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. discard the leftover marinade.
bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

Tuesday, April 12, 2016

Sesame Tilapia

Ingredients

Servings: 2
2 (4 ounce) fillets tilapia
1/4 cup sesame oil
1 clove garlic, minced
1 teaspoon italian seasoning
kosher salt to taste
fresh ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the tilapia in a bowl, and drizzle with the sesame oil. season with the garlic, italian seasoning, kosher salt, and pepper. cover, and marinate at least 30 minutes in the refrigerator.
preheat oven to 350 degrees f (175 degrees c).
transfer the tilapia and marinade to a baking dish, and bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.

Crab And Swiss Quiche

Ingredients

Servings: 1
2 egg, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound imitation crab meat, flaked
1 1/2 cups shredded swiss cheese
1 (9 inch) unbaked pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. mix in the imitation crab and swiss cheese. pour into pie shell.
bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

grilled shrimp over zucchini noodles

Ingredients

Servings: 5
lemon basil dressing:
2 cups thinly sliced fresh basil
9 tablespoons olive oil, divided
1/3 cup toasted sliced almonds, divided
1 tablespoon red vinegar
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
1 lemon, zested
1/4 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
5 zucchini
kosher salt and freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
run zucchini through a spiralizer to create spaghetti-size noodle shapes. add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. add 2 tablespoons lemon basil dressing and toss to coat. remove skillet from heat.
arrange shrimp on top of zucchini noodles; season with salt and black pepper. top with remaining almonds.

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Crab Quiche

Ingredients

Servings: 1
1 (9 inch) deep dish frozen pie crust
4 eggs
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
3 dashes hot pepper sauce (e.g. tabasco™), or to taste
1 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
1 (8 ounce) package imitation crabmeat, flaked
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). bake the pie crust for about 10 minutes, until just starting to brown. remove from the oven, and allow to cool.
in a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. stir in shredded cheese, onion and imitation crab. pour into the pie shell.
bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. leave quiche in the oven for an additional 20 to 30 minutes until firm. this will give it a smoother texture.

Oven-fried Catfish

Ingredients

Servings: 6
1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil and coat with cooking spray.
in a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. coat the tops of the fillets with cooking spray until wet.
bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

lori's famous crab cakes

Ingredients

Servings: 6
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon worcestershire sauce
2 teaspoons dijon mustard
1/4 teaspoon old bay tm seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. mix in the egg white, mayonnaise, lemon juice, worcestershire sauce, and dijon mustard. season with old bay seasoning, dry mustard, and onion powder. fold crabmeat into the mixture. form into 6 large cakes. coat in the remaining 1/2 cup bread crumbs.
heat the oil in a large, heavy skillet. fry the cakes 5 minutes on each side, or until evenly brown. drain on paper towels.

Banana-date Muffins

Ingredients

Servings: 12
2 1/8 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/2 cup reduced-calorie margarine
1 egg
3 medium ripe bananas, mashed
1 1/2 teaspoons vanilla extract
3/4 cup bran flakes cereal
12 dates, pitted and chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). grease a muffin pan with non-stick spray or line with paper muffin liners. sift together the flour, baking powder, cinnamon and salt; set aside.
in a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. mix in bananas, vanilla, cereal and dates. blend in dry ingredients until just incorporated. spoon into prepared muffin cups to about 2/3 full.
bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

smothered chicken breasts

Ingredients

Servings: 4
1/2 cup all-purpose flour
1/4 cup seasoned bread crumbs
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
8 bacon strips
1 onion, sliced
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon italian seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper flakes, or more to taste
1/4 cup packed brown sugar
1/2 cup shredded colby-monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. coat each chicken breast with flour mixture.
place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
cook and stir onion, lemon-pepper seasoning, italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
set oven rack about 6 inches from the heat source and preheat the oven's broiler.
arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. top with caramelized onion and colby-monterey jack cheese.
broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

Monday, April 11, 2016

asian orange chicken

Ingredients

Servings: 4
sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

sea bass cuban style

Ingredients

Servings: 4
2 tablespoons extra virgin olive oil
1 1/2 cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 1/2 cups dry white
2/3 cup sliced stuffed green olives
1/4 cup drained capers
1/8 teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
1/4 cup chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium heat. saute onions until soft. stir in garlic, and saute about 1 minute. add tomatoes, and cook until they begin to soften. stir in , olives, capers, and red pepper flakes. heat to a simmer.
place sea bass into sauce. cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. transfer fish to a serving plate, and keep warm.
increase the heat, and add butter to sauce. simmer until the sauce thickens. stir in cilantro. serve sauce over fish.

big ed's shrimp soup

Ingredients

Servings: 6
1 tablespoon butter
1/2 cup chopped green bell pepper
1/4 cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large pot over medium heat. saute green bell pepper, onions, and garlic until tender. stir in vegetable juice, clam juice, and water. season with thyme, basil, red pepper, bay leaf, and salt. bring to a boil, and stir in rice. reduce heat, and cover. simmer 15 minutes, until rice is tender.
stir in shrimp, and cook 5 minutes, or until shrimp are opaque. remove the bay leaf, and season with hot sauce.

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

lemon mint pound cake

Ingredients

Servings: 12
1 1/2 cups idahoan® original mashed potatoes (must be from the box, not in the pouch)
1/4 cup sugar
1/4 cup loosely packed fresh mint leaves
3/4 cup butter, softened
2 1/2 cups confectioners' sugar, divided
3 eggs
2 1/4 cups heavy whipping cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 (10 ounce) jar lemon curd*
1 quart fresh strawberries, sliced
2 cups blueberries

Recipe

place sugar and mint in a small food processor; cover and process until blended. set aside.
preheat oven to 325 degrees f.
in a large bowl, cream butter and 1-3/4 cups confectioners sugar until light and fluffy. beat in 4-1/2 teaspoons reserved mint mixture. add eggs, one at a time, beating well after each addition. add mashed potato flakes alternately with 1/4 cup cream. stir in lemon juice and peel.
pour into a greased and floured 9 x 13-inch baking dish. bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely.
in a large bowl, beat remaining cream until it begins to thicken. add 1/2 cup confectioners sugar and 1 tablespoon mint mixture; beat until stiff peaks form. fold in lemon curd; set aside.
in another bowl, combine strawberries and blueberries with remaining mint mixture and confectioners sugar.
cube cake into 2 squares. layer in glassware starting with a dollop of the cream mixture, a spoonful of berries and a couple cake cubes. repeat.

Banana-date Muffins

Ingredients

Servings: 12
2 1/8 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/2 cup reduced-calorie margarine
1 egg
3 medium ripe bananas, mashed
1 1/2 teaspoons vanilla extract
3/4 cup bran flakes cereal
12 dates, pitted and chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). grease a muffin pan with non-stick spray or line with paper muffin liners. sift together the flour, baking powder, cinnamon and salt; set aside.
in a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. mix in bananas, vanilla, cereal and dates. blend in dry ingredients until just incorporated. spoon into prepared muffin cups to about 2/3 full.
bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

Black Bean And Rice Enchiladas

Ingredients

Servings: 8
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves
1/4 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Easy Bake Fish

Ingredients

Servings: 4
3 tablespoons honey
3 tablespoons dijon mustard
1 teaspoon lemon juice
4 (6 ounce) salmon steaks
1/2 teaspoon pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a small bowl, mix honey, mustard, and lemon juice. spread the mixture over the salmon steaks. season with pepper. arrange in a medium baking dish.
bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

Sunday, April 10, 2016

chef john's grilled garlic and herb shrimp

Ingredients

Servings: 6
1 1/2 teaspoons kosher salt
1/2 teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
sauce:
1 tablespoon olive oil
1/2 lemon, juiced
1/2 teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. pound with the pestle until mixture begins to form a paste, about 2 minutes. add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
drizzle about 1 tablespoon of the olive oil into herb mixture. grind together until mixture begins to form a sauce for marinating, about 1 minute. pour in the remaining 3 tablespoons olive oil. stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. mixture should be fairly thick but pourable.
place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. stir until shrimp are evenly coated with the sauce, about 2 minutes. transfer shrimp to a resealable plastic bag. refrigerate 2 to 3 hours. cover and refrigerate remaining sauce.
preheat an outdoor grill for high heat and lightly oil the grate.
thread shrimp skewers (pierce each twice, once through large part of shrimp, once through small part). place skewers on hot grill. cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. transfer skewers to serving platter.
pour remaining sauce into mixing bowl. whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. spoon sauce over shrimp. serve with lemon wedges.

soy ginger salmon

Ingredients

Servings: 4
1 pound salmon fillets
1/3 cup brown sugar, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
1/3 cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

rub salmon with about 1 tablespoon brown sugar. lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
into a small saucepan set over medium heat, pour soy sauce and olive oil. stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. bring to a gentle simmer, stirring constantly until sugar has dissolved. remove from heat, stir in orange juice.
place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
preheat broiler. place fish in a foil-lined baking pan. reserve marinade.
broil fish skin-side up, 2 minutes. remove from oven, pull skin off with tongs. baste with marinade, return to oven, and broil 2 minutes more. turn fish, and broil until fish flakes easily, about 4 minutes. remove from oven, and let sit 5 minutes before serving.

bow ties with sausage, tomatoes and cream

Ingredients

Servings: 6
1 (12 ounce) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
stir cooked pasta into sauce, and heat through. sprinkle with parsley.

homemade chorizo

Ingredients

Servings: 8
1 clove garlic
3 teaspoons dried oregano
1/2 cup distilled white vinegar
1/2 cup crushed red pepper flakes
1/2 cup water
2 1/2 pounds ground lamb

Recipe

Preparation Time:

Ready Time:

in a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. blend until smooth.
in a bowl pour mixture over ground lamb; cover and refrigerate all day. pour off any water that accumulates. refrigerate or freeze for future use.

white chocolate, fruit, and spice muffins

Ingredients

Servings: 12
3 tablespoons unsweetened cocoa powder
1/2 cup quick-cooking oats
1 cup brewed coffee
1/4 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons molasses
3 tablespoons butter
1 egg, beaten
1 1/2 cups all-purpose flour
1/2 cup graham cracker crumbs
2 shredded wheat cereal biscuits, crushed
1/2 cup brown sugar
1/4 cup crushed bran flakes cereal
3 tablespoons poppy seeds
1/4 cup milk
2 tablespoons baking powder
1 apple - peeled, cored, and chopped
2/3 cup golden raisins
2/3 cup chopped white chocolate

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line a 12 cup muffin pan with paper liners.
in a medium saucepan over medium-low heat, mix cocoa powder, quick-cooking oats, brewed coffee, water, cinnamon, allspice, nutmeg, molasses, and butter. cook and stir until evenly moist and thickened. cool slightly, and pour into a medium bowl.
beat the egg into the cocoa powder mixture. mix in flour, graham cracker crumbs, crushed shredded wheat cereal, crushed bran flakes cereal, and poppy seeds. gradually beat in the milk, adding enough to form a smooth batter. thoroughly beat in baking powder. fold in apple, raisins, and white chocolate. scoop into the prepared muffin pan.
bake 30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Saturday, April 9, 2016

honey-ginger grilled salmon

Ingredients

Servings: 4
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 (1 1/2-pound) salmon fillet

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. place salmon in bag and seal tightly. turn bag gently to distribute marinade. refrigerate for 15 to 30 minutes.
preheat an outdoor grill for medium heat and lightly oil grate.
remove salmon from marinade, shake off excess, and discard remaining marinade. grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Delicious Salmon

Ingredients

Servings: 4
1/3 cup soy sauce
1/4 cup olive oil
1/4 cup brown sugar
2 teaspoons lemon pepper
2 cloves garlic, minced
1 pound skin-on salmon fillet

Recipe

Preparation Time:

Cook Time:

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whisk together the soy sauce, olive oil, brown sugar, lemon pepper, and garlic in a shallow dish; lay the salmon fillets into the mixture with the skin side facing up. allow to marinate in the refrigerator 4 to 8 hours or overnight.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source. remove salmon from the marinade and arrange on a baking sheet. discard the marinade.
cook the salmon under the broiler until lightly browned and the flesh flakes easily with a fork, 7 to 10 minutes. allow the salmon to rest 5 minutes before slicing and serving.

Chef John's Sunday Pasta Sauce

Ingredients

Servings: 10
2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds lamb spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed italian (plum) tomatoes (such as san marzano)
2 cups water, divided
1/4 cup tomato paste
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped flat-leaf (italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

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preheat oven to 425 degrees f (220 degrees c).
drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. place beef, lamb, and chicken in pan and turn to coat with olive oil.
roast in the preheated oven until meat is well browned, 20 to 30 minutes.
heat remaining 1 tablespoon olive oil in a large pot over medium heat. cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. add garlic; cook and stir until fragrant, about 1 minute.
pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. add roasted beef, lamb, and chicken to tomato sauce mixture.
pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour roasting pan water mixture into tomato mixture. stir parmigiano-reggiano cheese, italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. transfer meat to a dish. adjust sauce seasonings to taste.

Puttanesca I

Ingredients

Servings: 4
8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Recipe

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bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
toss pasta with sauce, and serve.

Salmon With Tomatoes

Ingredients

Servings: 2
1 cup uncooked long grain white rice
2 cups water
2 1/2 tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce

Recipe

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in a medium saucepan, bring the rice and water to a boil. reduce heat to low, cover, and cook 20 minutes.
heat the garlic oil in a skillet over medium heat. season the salmon with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2 minutes on each side, until tender enough to break apart. break salmon into cubes with a spatula or fork. mix in the tomatoes, garlic, and lemon juice. continue cooking until salmon is easily flaked with a fork.
mix the parsley, parmesan cheese, butter, and hot pepper sauce into the skillet, and continue cooking 1 to 2 minutes, until well mixed. serve over the cooked rice.

capers and halibut

Ingredients

Servings: 2
1 tablespoon olive oil
2 (8 ounce) steaks halibut
1/2 cup white
1 teaspoon chopped garlic
1/4 cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Recipe

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heat the olive oil in a large skillet over medium-high heat. fry the halibut steaks on all sides until nicely browned. remove from pan, and set aside.
pour the into the pan, and use a spatula to scrape any browned bits from the bottom. let the reduce to almost nothing, then stir in the garlic, butter and capers. season with salt and pepper to taste. let the sauce simmer for a minute to blend the flavors.
return the steaks to the pan, and coat them with sauce. cook until fish flakes easily with a fork. serve fish immediately with the sauce from the pan poured over it.