I got this recipe here. My changes are below.
I got this recipe from here. My changes are below.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.
1 large finely diced scallion
garlic powder or 2 finely minced cloves
dill – just a dash
red pepper flakes
Pork chops – no bone, 1 1/4 – 1 1/2″ thick
1 package of hickory smoked bacon
1 sweet yellow onion
Combine all ingredients for rub in a bowl. Ingredients should be in pretty equal amounts except for those marked. Use just a splash of salt (no more than 1tsp) because bacon will also provide some salt. Unwrap pork chops and pat each dry with a paper towel. Add just a dash of olive oil to each pork chop and massage in. Rub each pork chop with a generous amount of rub on all sides. Set aside
Slice onion into rounds 1/2″ thick each.
Take one pork chop coated in rub, place onion on top. Using toothpicks to secure, wrap Bacon around the chop to secure the onion on. It may take more than one piece of bacon to wrap entire chop in a spiral. Repeat with all chops.
While preheating, set your pork chops in the refrigerator for at least 15 minutes to rest. Pre-heat oven to 375. Place pork chops in a glass dish or foil lined pan and place in the oven for bake in oven for 25-30 min. If using the BBQ Pork chops should be cooked using foil on a grill with medium to medium low heat for 45 min- 1hour or until cooked though. Pork should be at an internal temp of 160 or until pork is the palest white/pink and moist. Remove toothpicks before serving (bacon will stay put) and allow meat to rest at least 5 minutes before serving to redistribute juices.
I got this recipe from here. It’s the best. My changes are below.
1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the butter. Microwave until butter is melted. In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9×13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
4. Serve over pasta with sauce or with just the drippings drizzled over.
I got this recipe here after visiting the restaurant. Awesome black bean soup. My changes are made below.
Black Bean Soup with Chipotle Crema and Tomato SalsaServes 8
- 4 ounce chopped bacon
- 1 onion chopped
- 1 rib of celery chopped
- 4 cloves of chopped garlic
- 3 or 4 cans black beans
- 8 ounces chicken stock
- 1 teaspoon Ezpazote muddled into dust
- 1 teaspoon cumin
- salt and pepper to taste
Render bacon, add celery, onions, and garlic and carmalize. Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender. Puree until smooth and season to taste with pepper and salt. garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.
- one 7 ounce can chipotle pepper in adobo sauce
- 1 cup sour cream
Blend chipotle peppers and sour cream in a blender or food processor until smooth.
- 2 vine ripened red tomatoes, seeded and diced to 1/4″
- 1 shallot diced
- 1 jalapeno pepper, seeded, pith removed, diced
- 1/2 clove garlic minced
- 1/2 bunch cilantro chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
salt and pepper to taste
Mix all ingredients together and season with salt and pepper.
1 head of cabbage
1 lb ground beef
1 lb italian sausage
2 cups of minute rice
1 onion diced
1 jar marinara sauce
With a knife, cut out the core of the cabbage. Place in a large pot with about 3 inches of water. Bring to a boil and cook for 10-15 minutes or until leaves turn a little soft. Drain water off and rinse with cool water to speed cooking process.
While cabbage is cooking prepare the 2 cups of rice. Set off to the side.
In a bowl mix 2 lbs of meat with the 2 cups of cooked rice. Add 1 egg, chopped onion and salt, pepper and herbs to your liking. Mix everything well.
Seperate cabbage leaves apart and add some filling to each leaf then roll it like a burrito and put into a casserole dish that has 1/2 cup of sauce on the bottom. Line all rolls up close togehter and pour remaining sauce over the top.
Bake covered with foil for 1 hour at 350 degrees.
I got this recipe from here. It’s the same when I do it except that I like to add green chilies and black beans to my enchiladas.
1 Preheat the oven to 350°F.
2 Dice chicken and onion and 1/4 cup of sauce in a pan. Saute until cooked. Sprinkle with a little salt. Set aside in a bowl.
3 Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.
4. Open black beans, cheese and chilies and set to the side by the chicken.
5 Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla, add some cheese, chilies and beans and roll it up. Place in the baking dish and repeat until all of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.
Use a metal spatula to serve.
I got this recipe from some website and didn’t write it down. Let me know if this is yours. It was yummy.
1 lb ground beef
1/2 cup dry breadcrumbs
1 onion, finely chopped
1 tsp. curry powder
1 egg lightly beaten
1/4 cup water
1/4 cup milk
1/2 cup water
1/2 cup tomato sauce
1/2 cup worcestershire sauce
1/4 cup brown sugar
2 Tbs. lemon juice
2 Tbs. white vinegar
2 Tbs. butter
1 tsp instant coffee
Preheat oven to 350 degrees. Lightly grease a baking dish.
In a large bowl, combine breadcrumbs, onion, parsley 7 curry. Add egg, water and milk. Season to taste. Add meat and mix together until well combined.
Shape meat mixture into a loaf. Place in dish and bake for 30 minutes. Remove from the oven and pour off the fat.
Put all sauce ingredients in a medium saucepan. Bring to a boil while stirring. Reduce heat and simmer for 5 minutes.
Pour sauce over loaf. Bake for a futher 40-45 minutes basting frequently with sauce. Serve sliced, hot or cold.
Cheesey, Crispy, Bacon Chicken:
2 skinless, boneless chicken breasts
2 oz dijon/spicy brown mustard
2 Tbs. teriyaki sauce
4 Tbs. cooked bacon
1/4 cup grated Parmesan cheese
Preheat the oven to 400 degrees
Place chicken in a 9×13″ baking dish. Slather each breast with mustard. Poor teriyaki sauce evenly over all. Add bacon bits then cover with cheese.
Bake at 400 degrees for 30 minutes
- Also good if you use a strip of bacon then cheese.
Here’s the story:
Chapter 1: My husband loves lamb.
Chapter 2: I love lamb.
Chapter 3: I search and search until I find a recipe that makes the best rack of lamb.
Chapter 4: I combine several recipes to make a rack of lamb that makes my husband, “…promise to stay married to you for at least another year.”
A Rack of Lamb:
1 rack of lamb
1 cup Panko Breadcrumbs
3 cloves minced garlic
2 Tbs rosemary (finely chopped)
1 Tsp Salt (or 2 Tsp sea salt)
1/2 Tsp black pepper
2 Tbs olive oil
2 Tbs Brown or Dijon or Yellow mustard (to your taste)
1 Tsp each of pepper and salt necessary for a rub.
Large Sauté or flat skillet
Glass cooking pan
Make sure your oven rack is in the middle of your oven so you have room and preheat the oven to 450°. In a big bowl combine the garlic, rosemary, salt and pepper. Add in Panko crumbs and mix well.
Prepare your rack of lamb (if packaged in plastic) by removing any residual liquid with a paper towel (If you got your chops from butcher they should be dry enough). Sprinkle salt and pepper onto all sides of the lamb and rub in. Set aside.
Prepare the skillet on the stove on med high heat with 2 tbs of oil. When pan and oil are hot begin searing each side of the lamb rack. You want to give it 1 min. or 2 min on each side or until it is a nice carmel-y color. Don’t forget to sear the ends.
After searing, brush the rack with the mustard on all sides and roll it in your mixed breadcrumb mixture. Rack should be evenly coated up to the bones.
Place rack in the glass pan, bones side down. Use a small bit of foil to cover each bone end.
Place the lamb in the oven for 13-19 minutes depending on how done you want it. When done baking let the meat rest 5 min under a foil tent before cutting and serving. If you have a thermometer, taking it to 120° rare should end up Med-rare after resting which is how I like it.
Follow The Recipe Extra:
Two things are important with lamb chops: 1-don’t overcook 2-cover the tips of the bones. If you do those you should be fine making this impressive meal. For additonal fancy-ness I make them with pre-steamed, artichokes that I season with olive oil, salt, pepper and parsley, then throw in the oven on a baking sheet for the last 5 min of baking.