Main Courses

Vegetarian Chili

December 14, 2010

 

Vegetarian Chili

INGREDIENTS

2 Tablespoons Olive Oil

1 ½ Cups Chopped Red Onions

1 Cup Chopped Red Bell Pepper

3 Cloves Minced Garlic

3 Serrano Peppers (Stemmed, Seeded & Minced)

1 Medium Diced Zucchini

2 Cups Corn

1 ½ Pounds Cleaned & Cubed Portobello Mushrooms

3 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 ¼ Teaspoon Salt

¼ Teaspoon Cayenne

5 Large Tomatoes (Peeled, Seeded & Chopped)

3 Cups Cooked Black Bean

15 Ounces of Tomato Sauce

1 Cup Vegetable Stock

¼ Cup Chopped Cilantro

In a large pot heat the oil over medium high heat.  Add the onions, bell peppers, garlic and Serrano peppers.  Cook and stir until soft which will be about 3 minutes.   Next, add the zucchini, corn and mushrooms and cook until vegetables start to brown around the edges which should be about 6 minutes.  Add the spices and continue to stir.  Next, add the tomatoes, beans, tomato sauce and vegetable stock and stir well.  Bring to a boil.  Reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally.  Remove from heat and stir in the cilantro.  Super easy, super fast and super yummy!  May be served over rice, with tortilla chips or corn bread.

Oyster Stew

December 13, 2010

Oyster Stew

INGREDIENTS

2 Chopped Green Onions

3 Tablespoons Unsalted Butter

12 Ounces Undrained Fresh Raw Oysters

1 Quart Half & Half

¼ Teaspoon Kosher Salt

¼ Teaspoon White Pepper

1/8 Teaspoon Cayenne Pepper

Oyster Crackers for Serving

Slice Green Onions for Garnish

Saute the onion in butter until tender and then add the remaining ingredients.  Cook over a low heat until the edges of the oysters begin to curl and mixture is hot, but NOT boiling.  Serve oyster stew with crackers and garnish with diced green onions.

Spaghetti With Mussels

December 13, 2010

Spaghetti With Mussels 

INGREDIENTS

½ Cup Extra Virgin Olive Oil

5 Thinly Sliced Garlic Cloves

1 Cup White Wine

2 Pounds Small Mussels (Scrubbed & Debearded)

1 Pound Spaghetti

¼ Cup Finely Chopped Italian Parsley

Salt & Freshly Ground Black Pepper

1 Tablespoon Red Pepper Flakes

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.  In a 12 inch sauté pan, heat the olive oil over medium high heat.  Add the garlic and cook until light golden brown (for about a minute).  Add the wine and raise the heat.  Bring to a boil and then add the mussels.  Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes).  Meanwhile, drop the pasta into the boiling water and cook until al dente.  Drain well.  Add the pasta to the pan with the mussels and cook over high heat for 1 minute.  Add the parsley and season with salt and pepper to taste.  Sprinkle with red pepper flakes and serve immediately. 

 

Italian Sausage & Peppers

December 12, 2010

Italian Sausage & Peppers

INGREDIENTS

2 Pounds Italian Sausage

2 Large Sliced Onions

1 Large Sliced Red Pepper

1 Large Sliced Green Pepper

Olive Oil

Salt & Pepper

Pre-heat oven to 350° F. Place sausage on a sheet pan with a cup of water.  Place in oven for 20 minutes.  Check at 15 minutes to make certain that the water has not evaporated (if it has then add a little more water & continue to cook).  Heat a large sauté pan and add to tablespoons olive oil and onions.  Allow to cook for 2 minutes and then add the peppers.  Add salt & pepper to taste and cook another 12 minutes over medium heat.  Remove sausage from oven and allow to cool.  Add the sausage to the onions and peppers and reheat together.  Serve as is or on a roll.

Pasta e Fagioli

December 11, 2010

 

Pasta e Fagioli

INGREDIENTS

1 Chopped Onion

1 Chopped Celery Stalk

2 Chopped Carrots

2 ½ Ounces Chopped Pancetta

4 Chopped Garlic Cloves

5 Tablespoons Olive Oil

2 Bay Leaves

6 Cups Chicken Stock

1 ½ Cups Water

½ Cup Chopped Parsley

4 Chopped Basil Leaves

1 ¼ Cups Cannellini Beans

28 Ounces Tomatoes (I like to use canned tomatoes)

8 Ounces Boiled Ditalini Pasta (short tubes)

Salt & Pepper to Taste

In a large stock pot add the oil, onion and garlic.  Brown lightly.  Next add the pancetta, carrots, bay leaves and salt & pepper. Cook about 6 minutes on medium heat. Add the tomatoes, chicken stock, water and herbs.  Cook for another 20 minutes.  Add the beans and cook another 5 minutes.  Finally, add the pasta.  Serve and enjoy.

Honey Glazed Chicken Legs

December 10, 2010

Honey Glazed Chicken Legs

This recipe is so easy.  All that is required is thinking ahead just a smidge. 

INGREDIENTS

6 Chicken Thighs & 6 Chicken Legs

½ Cup Soy Sauce

½ Cup Honey

2 Tablespoons Olive Oil

1 Clove Minced Garlic

1 Tablespoon Grated Fresh Ginger

2 Tablespoons Sesame Seeds For Garnish

Combine soy sauce, honey, oil, garlic and ginger.  Place marinade with chicken in a food storage bag and place in the refrigerator overnight. 

Pre-heat the oven to 375° F.  Grease a shallow baking pan, remove chicken pieces from marinade and place in baking pan.  Throw away the marinade.  Bake for approximately 25 minutes.  Turn chicken pieces over and increase the oven temperature to 400°F and continue to bake for 20 minutes or until done.  Remove from oven and serve with sesame seeds sprinkled on top.

Standing Rib Roast

December 9, 2010

Standing Rib Roast

Super easy to make and great for Sunday dinners or Christmas Dinner!

INGREDIENTS

7 Pound Rib Roast (Bone-in)

3 Tablespoons Olive Oil

2 Crushed Cloves of Garlic

Salt & Freshly Ground Pepper

Place roast in a baking pan or broiling pan.  Brush oil over roast; place garlic on roast; salt and pepper to taste and let stand at room temperature for 2 hours.  Pre-heat oven to 450° F.  Roast for 10 minutes and then reduce heat to 350° F and continue for 1 hour and 20 minutes for rare.  Baste with drippings from time to time.  Roast 15 minutes more if you want a medium roast and another 15 minutes for well done.  Remove from oven when done and allow the roast to rest for a few minutes before carving.  Transfer to a warmed serving platter.

Beef Stroganoff

December 8, 2010

Beef Stroganoff

INGREDIENTS

2 Pounds Thinly Sliced Beef Filet Tails

Salt & Pepper to Taste

4 Tablespoons Butter

2 Cups Sour Cream

1 Large Chopped Red Onion

2 Teaspoons Dijon Mustard

½ Pound Sliced Mushrooms of Your Choice

Paprika

16 Ounce Package of Noodles of Your Choice

Cut the beef filet tails into strips.  Add butter to a pre-heated sauté pan and then add the meat.  Brown quickly on each side.  Remove meat and keep warm.  Add the onions to the pan and when the onions are golden add the mushrooms.  Stir until mushrooms are “wilted.” Return the meat to the pan and season with salt & pepper.  Reduce heat. Add 1 cup of the sour cream and stir.  Mix the mustard with the other 1 cup of sour cream.  Now add the mustard-sour cream mixture and stir until hot, but do not bring to boil. Serve hot over noodles and garnish with paprika.

Victoria’s Beer Chili

December 1, 2010

Victoria’s Beer Chili

INGREDIENTS

2 Tablespoons Olive Oil

2 Pounds Ground Sirloin

4 Cloves Garlic

1 Chopped Red Onion

2 Small Seeded & Chopped Green Bell Peppers

1 Seeded & Chopped Habanero Pepper

8 Ounces Salsa

2 Cups Tomato Sauce

1 Sliced Fresh Tomato

1 Cup Beer

15 Ounces Dark Red Kidney Beans

1 Teaspoon Fresh Ground Black Pepper

2 Tablespoons Chili Powder

2 Teaspoons Red Pepper Flakes

1 Tablespoon Paprika

1 Tablespoon Ground Cumin

2 Teaspoons Dried Oregano

2 Teaspoons Sea Salt

1 Tablespoon Worcestershire Sauce

1 Tablespoon Hot Pepper Sauce

Juice of 1 lime

In a large stockpot over medium heat, sauté in olive oil: onion, garlic, peppers and ground sirloin until browned.  Drain grease if desired.  Add tomatoes, tomato sauce, salsa, kidney beans, beer, pepper, chili powder, red pepper flakes, paprika, ground cumin, dried oregano, sea salt, Worcestershire sauce, lime juice and hot pepper sauce.  Turn heat to low and simmer for a couple of hours.  May be served topped with shredded cheese or a tablespoon of sour cream.

Camille’s Spinach Artichoke Chicken

December 1, 2010

Camille’s Spinach Artichoke Chicken

 

INGREDIENTS

4 Chicken Breasts

10 Ounces Fresh Chopped Spinach

2 (13 ounce) Cans Artichoke Hearts

½ Cup Mayonnaise

½ Cup Sour Cream

1 Cup Freshly Grated Parmesan Cheese

1 Cup Freshly Grated Mozzarella Cheese

Preheat oven to 350° F.  Grease a deep casserole dish. 

Combine all of the ingredients except the two cheeses in a large mixing bowl.  Stir well.  Scrape into a prepared casserole dish over the chicken breasts (which have been salted and peppered).  Sprinkle the two cheeses on top and bake for approximately 30 minutes.

Super Easy!

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