Mexican Shrimp Sauté
This Mexican seafood dish is so easy to make and is low calorie as well.
INGREDIENTS
2 Teaspoons Olive Oil
2 Cups Cooked Shrimp
8 Halved Cherry Tomatoes
1/2 Cup Pimientos (Cut Into Strips)
1 Tablespoon Parsley Flakes
1/2 Teaspoon Onion Salt
1/8 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Lemon Juice
1 Large Ripe Avocado (Cut Into Thick Strips)
Heat the olive oil, over a medium heat, in a large sauté pan. Add the shrimp and cook for a few minutes until fully heated. Add the tomatoes and pimientos. Sprinkle in all of the spices. Add the lemon juice. Give a good stir. Add the sliced avocado last and cover with a lid. Remove from the heat and let stand for 5 minutes. Remove the lid and give one last stir. Transfer to a serving platter and serve immediately. Serves 4
Chorizo
Did you know that you can make your own chorizo? Well I’ve got news for you! It’s easy to make and the payoff is big. Chorizo is simply Mexican sausage. It can be prepared and stored uncooked or cooked until you are ready to use it. Uncooked chorizo can be kept in the freezer until you are ready to use it. Tacos with chorizo filling are super tasty!
INGREDIENTS
1 Pound Ground Beef
1/2 Pound Ground Pork
2 Cloves Minced Garlic
1/2 Diced Onion
3 Tablespoons Vinegar
2 1/2 Tablespoons Chili Powder
1/2 Teaspoon Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Ground Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Oregano
2 Finely Crushed Chilitepins
In a large size bowl combine the ground beef and ground pork. Mix in the minced garlic, ground cloves and onions. In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins. Mix well and add to the meat mixture. Blend thoroughly. Form into a roll and place into an airtight ziplock bag. Place into the fridge until ready to use. To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked. Drain and use. Makes approximately 2 pounds of chorizo.
Chilitepins are tiny hot peppers which give the chorizo its zestiness. Use only two. They go a long way. When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes.
Chiles Rellenos
Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili. Try this non-meat dish out and enjoy a traditional Mexican experience.
INGREDIENTS
8 Poblano Chiles
8 Strips Monterey Jack Cheese
Flour for Dusting Chiles
6 Eggs Separated
1/2 Teaspoon Kosher Salt
1 Tablespoon Milk
Vegetable Oil For Frying Chiles
Preheat your oven to 350º F. Roast the chiles in the oven for 10 minutes. You will want the skin to be easily removed. You can also roast over a burner if you like. Take the roasted chiles and place in a wet paper towel or kitchen towel. Leave there for a few minutes. It is easier to remove the skin this way. Remove the skins, then rinse the in cold water. Dry with a paper towel. Make a small slit at the base of the stem and carefully remove the seeds. Leave the stem intact. Insert a strip of cheese in the chiles and try not to tear the chiles. Dust the chiles in flour evenly and leave place onto a plate. In a separate bowl, slightly beat the egg yolk with the milk. Add the egg yolks to the egg whites and gently stir to combine. Heat the vegetable oil in a large heavy fry pan. Dip the floured chiles in the egg batter and fry until golden brown. Remove from the oil and drain lightly. Serve immediately with sauce. Serves 8
Chile Relleno Sauce
INGREDIENTS
3 Tablespoon Vegetable Oil
3 Tablespoons Unbleached Flour
2 Cups Water
6 Tablespoons Chili Powder
1/4 Teaspoon Garlic Salt
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cumin
1/2 Cup Tomato Paste
In a medium size saucepan, heat the oil over a medium heat and add the flour. Brown the flour for 2 minutes. In a measuring cup dissolve the chili powder in the water. Add the chili powder water to the browned flour. Add the garlic salt, kosher salt, ground cumin and tomato paste. Cook to a boil and then reduce the heat to a simmer. Cook for 10 minutes or until thickened. Remove from the heat and pour over the chile rellenos and serve immediately. 
Ground Beef Tacos
This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor. This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried.
INGREDIENTS
1 Tablespoon Olive Oil
1 1/2 Pounds Ground Beef
3 Minced Garlic Cloves
1/3 Cup Chopped White Onion
1 Cup Kidney Beans
1/8 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Red Chile Powder (Optional)
Corn Tortillas or Taco Shells
3/4 Cup Shredded Cheddar Cheese (Optional)
1/2 Cup Diced Roma Tomatoes
Sour Cream (Optional)
In a large size heavy skillet heat the olive oil over a medium heat. Add the ground beef and cook for 5 minutes. As the meat cooks, use a spoon to break the ground beef into smaller pieces. Add the garlic and cook for 1 minute. Add the onions and cook for 4 minutes. Stir constantly to prevent burning. Add the cumin, kosher salt, pepper and chile powder (if you are using it). Cook for another 3 minutes until the ground beef is completely done. Remove from the heat. Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell. Top with cheddar cheese, lettuce and tomato. Top with a bit of sour cream if you want. Makes 6 to 8 tacos.
Rustic Potato Cheddar Soup
Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup. Comfort food in its truest form.
INGREDIENTS
4 Bacon Slices
1 Large Onion
1 Pound Boiling Potatoes
1/4 Cup Unbleached Flour
1 3/4 Cups Water
1 1/2 Cup Chicken Broth
1/2 Cup Stout Beer
2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Chopped Chives
Chop the bacon. Place in a large saucepan and cook over a medium heat for 8 minutes until crisp. Stir occasionally. Transfer the bacon to paper towels to drain. Reserve the fat in the pan. Chop the onion and peel the potatoes. Cut the potatoes into half inch cubes. Cook the onion in the reserved fat for 10 minutes over a medium heat. Stir occasionally. In a measuring cup stir together the flour and water. Add the flour mixture to the onions. Add the potatoes and the chicken broth. Stir together and cook on low for 14 minutes. You will want the potatoes to be soft. Add the beer and cook for 10 minutes. Gradually stir in the cheddar cheese, but do not let it boil. Ladle the soup into individual bowls and sprinkle with bacon. Serves 4
Curried Carrot Soup
INGREDIENTS
7 Large Peeled & Chopped Carrots
2 Cups Water
2 1/2 Cups Vegetable Stock
1 Cup Heavy Whipping Cream
1 Teaspoon Curry Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground PepperIn a large soup pot add the chopped carrots. Add water and bring to a boil over a high heat. After bringing to a boil turn the heat down to medium and simmer for 30 minutes until the carrots are nice and tender. Drain the cooked carrots and cool them completely. Add the cooled carrots and the vegetable stock into either a food processor or blender. Pulse for 30 seconds until nice and smooth. Return the mixture to the soup pot. Add the whipping cream, curry, salt and freshly ground pepper. Cook over a medium heat for 15 minutes until the soup is heated through. Make sure to stir often. Remove from the heat and ladle into bowls or a soup terrine. Garnish with sour cream, chopped basil or red pepper flakes if you want. Serves 4
Crunchy Winter Salad
I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts. Serve as a side dish or a light main course. Your choice.
INGREDIENTS
1 Cup Small Broccoli Florets
1 Cup Small Cauliflower Florets
1/2 Cup Balsamic Vinaigrette
1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange
3 Sliced Carrots
1 Sliced Green Apple
1/2 Cup Roasted Walnuts
1/2 Cup Croutons
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Rinsed & Dried Spinach
Put all of the ingredients except for the walnuts into a large size bowl. Toss well. Cover and chill the salad for 4 hours. Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4
Farfalle Pasta With Asparagus, Peas & Proscuitto
Busy households need good and easy weeknight meals. Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish.
INGREDIENTS
3 Slices Prosciutto
8 Ounces Farfalle Pasta
1 1/2 Pounds Diced Asparagus
1 Cup Defrosted Frozen Peas
2 Minced Garlic Cloves
2 Tablespoons Butter
1 1/2 Cups Chicken Broth
2 Tablespoons Cornstarch
1/4 Cup Fresh Lemon Juice
1/2 Cup Half & Half
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Ground Cayenne Pepper
Preheat your oven to 400º F. Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes. Remove from the oven and set aside. Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus. Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic. Cook over a medium heat for 1 minute. Add the chicken broth and cornstarch to the sauté pan. Whisk into the garlic and butter. Bring to a boil. Stir in the salt, pepper and cayenne. Add the lemon juice and half & half. Cook for 1 minute. Cook for 30 seconds more. Remove from the heat. Pour the garlic/half & half mixture over the pasta and toss. Crumble the prosciutto over the top of the pasta dish. Serve with a salad and Italian bread. Serves 4
Italian Sausage Soup
We are so fortunate to have fresh ingredients available to us all year round. A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.
INGREDIENTS
2 Large Diced Onions
4 Diced Celery Stalks
6 Minced Garlic Cloves
2 Pounds Loose Sweet Italian Sausage
3 Tablespoons Olive Oil
3 Chopped Carrots
6 Cups Chicken Stock
1 Cup Red Wine
2 Cups Tomato Sauce
1 Teaspoon Kosher Salt
1 Cup Cooked Kidney Beans
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Chopped Parsley
Peel and chop the onion and carrots. Chop the celery and mince the garlic. Heat the olive oil in a large size heavy soup pot. Add the vegetables and garlic. Cook over a low heat for 10 minutes until the vegetables begin to soften. Add the sausage and cook for 10 minutes until the sausage is cooked through. Remove and drain on paper towels. Place sausage and vegetables back into the pot. Add the chicken stock, red wine and tomato sauce. Bring to a boil and then turn down to medium low. Add the kidney beans, kosher salt and pepper. Stir occasionally. Cook for 3 hour. Remove from the heat and ladle into bowls. Serve hot. Serves 4
To The Manor Born Pound Cake
My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries.
INGREDIENTS
1 Cup Packed Light Brown Sugar
1 Cup Softened Butter
5 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
Sweetened Whipped Cream
Assorted Berries
Preheat your oven to 350º F. Grease and flour a 9x5x3 inch loaf pan. In a large size bowl, beat the sugar and butter until fluffy. Beat in the eggs one at a time. Add the vanilla. In a separate bowl combine the flour, baking powder and kosher salt. Gradually add the flour mixture into the sugar mixture. Pour the batter into the loaf pan and bake for 1 hour. Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely. Garnish with berries and whipped cream. Serves 8
Sweetened Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla. Beat on medium high until soft peaks form. Serve immediately or refrigerate up to 3 hours.
