Monthly Archives: February 2016

Taco Seasoning

For 1 pound of ground beef

1 TBS Chile powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp oregano

1/2 tsp paprika

1 1/2 t ground cumin

1 tsp salt

1 tsp pepper

1/4 tsp crushed red pepper flakes

 

Lemon Curd

1/2 cup lemon juice

4 eggs

1/4 pound butter

1 1/2 cups sugar

1/8 tsp. salt

 

Recipe can be halved.

Cream together butter and sugar. Add eggs one at a time until incorporated. Mix in lemon juice and salt.

Place in pot over med-low heat for 10 minutes until thick.

Keeps in fridge approximately 2 weeks. (can be frozen)

Cherry, Date and Nut Muffins

• 2 cups all-purpose flour, 1/4 cup of which will be used to coat chopped fruits
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons sugar
• 1½ cups of Milk
• 1 egg, beaten
• 3 tablespoons canola oil
• ½ cup dates, chopped
• ½ cup walnuts, chopped
• ½ cups dried cherries or dried cranberries or 1½ cups fresh pitted or 12 ounces frozen defrosted, chopped
Preheat oven to 425. Toss the chopped fruits with 1/4 cup flour, this will prevent them from sticking together. Mix milk, egg, and oil in a large bowl.
In a separate bowl combine the dry ingredients: flour, baking powder, salt, and sugar.
Add the dry ingredients to the wet ingredients all at once. Stir until dry ingredients are moist but not smooth.
Mix in the dates and walnuts.
Fold in the cherries.
Fill greased muffin pan ⅔ full.
Bake at 425 degrees for 25 minutes.
Let the muffins cool for 5 minutes, then remove them from the muffin pan and finish cooling on a baking rack.

Chicken Monterey

Yield: 1 serving.
• 1 boneless skinless chicken breast half (4 ounces)
• Dash salt and pepper
• 1/2 teaspoon chopped fresh parsley
• 1/8 teaspoon dried tarragon
• 2 tablespoons seasoned or plain dry bread crumbs
• 1 ounce Monterey Jack or cheddar cheese (cut into a 2-1/2- x 1/2-inch stick)
• 2 tablespoons all-purpose flour
• ~¼ cup milk
• 1 tablespoon butter
• 1 tablespoon canola oil
Flatten chicken to 1/4-in. thickness. Season the inside with the salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Secure with toothpick if necessary.
Place flour in a small shallow bowl. Place milk in another shallow bowl. Place bread crumbs in a third shallow bowl. Roll chicken in flour; dip into milk, then roll in crumbs. Cover and refrigerate for 30 minutes.
In a small skillet, saute chicken in butter and oil until golden brown. Place in a small shallow baking dish. Bake, uncovered, at 375° for 15 minutes or until a meat thermometer reaches 170°. Remove toothpick before serving.

Vodka Cream Pasta

Alternate recipe in parentheses
Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cloves garlic, minced
2 shallots, minced
Pinch red pepper flakes, optional
1 cup vodka (1/2c)
1 cup chicken stock (none)
1 15 ounce can crushed tomatoes (28 ounces)
Coarse salt and pepper
16 ounces penne pasta
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn (2T)

Heat a large skillet over moderate heat. Add oil, butter, garlic, (pepper flakes) and shallots. Sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until al dente.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Seared Scallops with Bacon Corn Hash

Prep time: 5 mins Cook time: 15 mins Serves: 2

Ingredients
8 sea scallops
4 ears of corn, kernels removed
½ pound thick cut bacon, diced
2 fresno chilis seeds removed and diced or 1/4 c finely diced red bell pepper
2 shallots finely diced
1 tablespoon of unsalted butter
2 T vegetable oil
Salt and pepper to taste
Instructions
Remove scallops from their packaging and pat dry with paper towels. Season with salt and pepper and allow them to sit while you make the corn hash. Cook the bacon over medium-high heat until it has started to crisp up,  5 minutes. When the bacon has started to crisp up, drain, reserving 1 tablespoon of the bacon grease. Add the shallots and sauté for an additional 2 minutes until the shallots have become soft and translucent. Add the corn kernels to the skillet with the bacon mixture. Sauté the mixture for another 3-5 minutes. Add half of the fresno chilis as well as a pinch of salt and pepper.  After another minute remove to a bowl and wipe out skillet. Heat skillet on high until the pan seems like it’s about to smoke. Add the butter and oil and swirl together.When butter is melted put the scallops into the pan with the seasoned side down. DO NOT TOUCH THEM. Season other side of scallop. Flip the scallops over after 3 minutes and allow them to cook for another 2-3 minutes on the other side. Spoon the corn mixture onto a plate and place the scallops on top.

Stuffed Mushrooms

400° 15 min

• 16 Cremini mushrooms- stems chopped
• 6 slices diced bacon
• 2T chopped onion
• 1 clove minced garlic
• 2T butter
• 1 ½ c shredded cheddar cheese

Chop mushroom stems. Cook bacon in a large, deep skillet. Drain and set aside.
Melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft, 5 minutes. Add garlic, cook 1 minute, remove from heat and cool.
In a medium bowl, stir together the mushroom stem mixture, bacon and cheddar.
Mix well and scoop the mixture into the mushroom caps.
Bake on rimmed sheet pan in a preheated oven 15 minutes, or until the cheese has melted.