-14 Medium White Shrimp
-1 lemon
- 1/2 cup flour
- 1 TBS blackening spice
- 3 TBS butter
- 4 garlic cloves, minced
- 1/2 cup wine
- 1/2 cup chicken stock
- 2 TBS parsley, chopped
1. Season shrimp with salt, pepper and lemon zest. Dredge in flour seasoned with blackening spice.
2. Sauté shrimp in olive oil over medium high heat, approx. 2-3 mins each side. Remove shrimp from the pan.
3. Add butter, garlic and lemon juice to pan. Add wine and stock, let reduce for two mins. Add parsley and shrimp back to pan and pour over angel hair.
Sent from my Verizon Wireless BlackBerry
Tuesday, March 16, 2010
Thursday, March 4, 2010
One of those nights...
Last night was one of those nights. Where all you want to eat is a 8 corner pepperoni pizza from Jets while watching The Middle and Modern Family in ABC! Nothing beats it. Nice glass of sauv blanc and a crisp caeser salad. <3
Sent from my Verizon Wireless BlackBerry
Wednesday, March 3, 2010
Egg Rolls
- 2 cloves garlic, minced
- 2 scallions, sliced thinly
- 1 red pepper, diced
- 8 oz mushrooms, sliced
- 2 cups of shredded cole slaw mix
- 2 TBS soy sauce
- 1 TBS sesame oil
- 1/2 lb ground chicken breast, cooked and minced
- 1 TBS cilantro, chopped
- 20 egg roll wrappers
- 1/2 cup vegetable oil
1. On medium heat, saute first 5 ingredients until tender in sesame oil. Stir in chicken, cilantro and soy sauce. Set to the side to cool.
3. In a skillet set over moderately high heat, heat a 1/2 cup of vegetables oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve with soy sauce or your favorite peanut sauce.
Tuesday, March 2, 2010
Where's The Heat?
South Florida has experienced 3 of coldest months in the last 4 decades! I just want my HOT sunshine to return, I'm running out of warm clothes. It should be like this 350 days out of the year:
Mushroom and Thyme White Pizza
- Fresh pizza dough, toll into a circle
- ¼ cup olive oil
- 3 garlic cloves minced
- 2 shallots minced
- Pinch of red pepper flakes
- 12oz cremini mushrooms, sliced
- 1 1/2 TSP fresh thyme
- 1/2 cup white wine
- 1 TBS balsamic vinegar
- Parmesan, grated
- pecorino romano, grated
- crumbled goat cheese
- mozzarella shredded
- thinly sliced red onions
1. Heat pizza stone and oven to 475.
2. In a sauce pan heat up olive oil, garlic, shallots and red pepper flakes. Put to the side when finished.
3.In a saute pan, brown mushrooms in a little olive oil. Add salt, pepper, and thyme. Deglaze pan with wine. Let wine reduce and then add the balsamic.
4. Partially cook pizza crust for 5 mins and take out of oven.
5. Brush the oil mixture all over the crust of the pizza. Top with mushrooms, cheeses and red onion. Put back in the oven for approx. 5 min or until crust and cheeses are brownish.
- ¼ cup olive oil
- 3 garlic cloves minced
- 2 shallots minced
- Pinch of red pepper flakes
- 12oz cremini mushrooms, sliced
- 1 1/2 TSP fresh thyme
- 1/2 cup white wine
- 1 TBS balsamic vinegar
- Parmesan, grated
- pecorino romano, grated
- crumbled goat cheese
- mozzarella shredded
- thinly sliced red onions
1. Heat pizza stone and oven to 475.
2. In a sauce pan heat up olive oil, garlic, shallots and red pepper flakes. Put to the side when finished.
3.In a saute pan, brown mushrooms in a little olive oil. Add salt, pepper, and thyme. Deglaze pan with wine. Let wine reduce and then add the balsamic.
4. Partially cook pizza crust for 5 mins and take out of oven.
5. Brush the oil mixture all over the crust of the pizza. Top with mushrooms, cheeses and red onion. Put back in the oven for approx. 5 min or until crust and cheeses are brownish.
Creole Spiced Tilapia Piccatta
- 2 tilapia fillets
- Creole seasoning
- 12 oz sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup white wine
- Juice from 1 lemon
- 1 TBS capers
- 1 TBS butter
1. Season tilapia with Creole Seasoning and salt and pepper. Cook tilapia in a little olive oil in a sauté pan at medium high heat. Remove tilapia onto plate and cover with tin foil.
2. Add 1 TBS of olive oil to the pan and add the mushrooms. Brown mushrooms, approx 5 mins.
3. Add garlic and sauté for 1 min. Deglaze the pan with wine and leomon juice.
4. Stir in capers and butter. Bring to a boil and let sauce reduce for 1 min.
5. Pour mushrooms and sauce over the tilapia.
- Creole seasoning
- 12 oz sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup white wine
- Juice from 1 lemon
- 1 TBS capers
- 1 TBS butter
1. Season tilapia with Creole Seasoning and salt and pepper. Cook tilapia in a little olive oil in a sauté pan at medium high heat. Remove tilapia onto plate and cover with tin foil.
2. Add 1 TBS of olive oil to the pan and add the mushrooms. Brown mushrooms, approx 5 mins.
3. Add garlic and sauté for 1 min. Deglaze the pan with wine and leomon juice.
4. Stir in capers and butter. Bring to a boil and let sauce reduce for 1 min.
5. Pour mushrooms and sauce over the tilapia.
Wednesday, February 24, 2010
White Pizza with Arugula Salad
- Fresh pizza dough, knead into a circle
- ¼ cup olive oil
- 3 garlic cloves minced
- 2 shallots minced
- Pinch of red pepper flakes
- fontina cheese, shredded (I put mine in the freezer first, it's easer to shred when its hardened)
- crumbled goat cheese
- mozzarella shredded
- thinly sliced red onions
- 1 lemon
- Baby arugula
1. Heat pizza stone and oven to 475.
2. In a sauce pan heat up olive oil, garlic, shallots and red pepper flakes. Put to the side when finished. Don't let garlic burn just toast.
3. Partially cook pizza crust for 5 mins and take out of oven.
4. Brush the oil mixture all over the crust of the pizza. Top with cheeses and red onion. Put back in the oven for approx. 5 min or until crust and cheeses are brownish.
5. In a small bowl whisk together 1 TBSP of olive oil and a squeeze of lemon juice with salt and pepper. Toss in baby arugula and top the pizza with the salad. Then feast!
Tuesday, February 16, 2010
Creamy Corn Empanadas
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper
• 2 cups frozen corn, defrosted
• 1 tablespoon chopped flat-leaf parsley
• ½ cup shredded monetary jack cheese
• 8-10 (6-inch) store-bought empanada wrappers, you can find them in the frozen foods
• Olive Oil
1. Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly. Add the paprika, cumin and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. Once cooled add cheese to mixture.
2. Wet the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork. Brush empanadas with a little olive oil before baking.
3. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Let cool. I love to serve with my tomato soup, perfect combo!
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper
• 2 cups frozen corn, defrosted
• 1 tablespoon chopped flat-leaf parsley
• ½ cup shredded monetary jack cheese
• 8-10 (6-inch) store-bought empanada wrappers, you can find them in the frozen foods
• Olive Oil
1. Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly. Add the paprika, cumin and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. Once cooled add cheese to mixture.
2. Wet the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork. Brush empanadas with a little olive oil before baking.
3. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Let cool. I love to serve with my tomato soup, perfect combo!
Blue Cheese Dressing
• 1/2 cup mayonnaise • 1/2 cup sour cream
• Juice from ½ a lemon juice
• salt and freshly ground black pepper
• salt and freshly ground black pepper
• 3 oz crumbled mild blue cheese
This was super easy! I blended the first 4 ingredients in my Ninja (best kitchen tool ever!) and then folded in the blue cheese. I served this with Spicy Buffalo Style Stuffed Chicken Breasts from the Food Network.
Friday, February 5, 2010
Fresh Tortillas
Tuesday, February 2, 2010
Fusilli with Crispy Proscuitto, Broccolini and Mushrooms
-1 box of Fusilli
-8 slices of prosciutto, julienned
-Sliced mushrooms
-1 bunch of broccolini, steams trimmed
-2 large cloves of garlic, minced
-Pinch of red pepper flakes
-1/2 cup white wine
-juice from 1 lemon(zest it first)
-1/4 cup of parmesan
- 1/2 cup of grated ricotta salata cheese
1. Boil pasta in salted water according to box. Reserve some of the pasta water for later.
2. Fry prosciutto in olive oil until crispy. Remove from oil and place on paper towel.
3. In the same pan, sauté mushrooms and broccolini until tender and add garlic and red pepper flakes.
4. Add wine and let reduce to half. Mix in Fusilli, lemon juice, lemon zest and a ladle of reserved pasta water (it will thicken the sauce). Add salt and pepper to taste.
5. Finish pasta by adding the crispy prosciutto and cheeses!
-8 slices of prosciutto, julienned
-Sliced mushrooms
-1 bunch of broccolini, steams trimmed
-2 large cloves of garlic, minced
-Pinch of red pepper flakes
-1/2 cup white wine
-juice from 1 lemon(zest it first)
-1/4 cup of parmesan
- 1/2 cup of grated ricotta salata cheese
1. Boil pasta in salted water according to box. Reserve some of the pasta water for later.
2. Fry prosciutto in olive oil until crispy. Remove from oil and place on paper towel.
3. In the same pan, sauté mushrooms and broccolini until tender and add garlic and red pepper flakes.
4. Add wine and let reduce to half. Mix in Fusilli, lemon juice, lemon zest and a ladle of reserved pasta water (it will thicken the sauce). Add salt and pepper to taste.
5. Finish pasta by adding the crispy prosciutto and cheeses!
Wednesday, January 27, 2010
Leave it to the Sushi Masters
My boyfriend and I had wanted to make sushi at home for a while. Saturday night the idea came up and we decided to head to our fish monger, Mr. Fish and Publix to get the necessities. We bought it all:
We had so much fun making the rolls and we did a damn good job for our first time......... let me also add it will be our LAST time making sushi. It just doesn't taste the same as you get going out. I don't think we even finish 1 of the 4 rolls we made. We dumped it all in the trash and ended up eating Jets pizza.
Lesson: Try everything once. We will look back at this catastrophe and appreciate our sushi chefs at The Blue Fish, Blow Fish, Tee Jays, Lemon Grass and Sushi Thai more than ever.
-sushi grade tuna
-shrimp
-tempura batter
-sushi rice
-rice wine vinager
-avacado
-cucumber
-carrots
-cream cheese
-nori
-wasabi
AND SOY
Lesson: Try everything once. We will look back at this catastrophe and appreciate our sushi chefs at The Blue Fish, Blow Fish, Tee Jays, Lemon Grass and Sushi Thai more than ever.
Tuesday, January 26, 2010
Roasted Tomato Soup with Red Wine
- 1 28 oz. can of Italian peeled whole tomatoes
- 3 cloves of garlic, halved
- 1/4 cup of red wine (I used Bridlewood Syrah)
- 2 TBS butter
- 1 onion, diced
- 2 carrots, diced
- 1 cup chicken stock
- 1/2 cup heavy cream
- ricotta salata cheese
1. Strain tomatoes from its juice and reserve juice for later.
2. Place whole tomatoes in a baking dish with garlic and wine. Roast at 375 degrees for 20 mins.
3. Sautee onion and carrots in butter until tender. Add stock, tomatoes and the juice into the pot.
4. Use an immersion blender to puree soup until there are no longer any vegetable chunks left.
5. Season soup with salt and pepper to taste and stir in cream.
6. Top your bowl of soup with shaved ricotta salata!
I served my soup with creamy corn empanadas, perfect for dipping!
- 3 cloves of garlic, halved
- 1/4 cup of red wine (I used Bridlewood Syrah)
- 2 TBS butter
- 1 onion, diced
- 2 carrots, diced
- 1 cup chicken stock
- 1/2 cup heavy cream
- ricotta salata cheese
1. Strain tomatoes from its juice and reserve juice for later.
2. Place whole tomatoes in a baking dish with garlic and wine. Roast at 375 degrees for 20 mins.
3. Sautee onion and carrots in butter until tender. Add stock, tomatoes and the juice into the pot.
4. Use an immersion blender to puree soup until there are no longer any vegetable chunks left.
5. Season soup with salt and pepper to taste and stir in cream.
6. Top your bowl of soup with shaved ricotta salata!
I served my soup with creamy corn empanadas, perfect for dipping!
Sunday, January 24, 2010
Friday, January 15, 2010
BAM! Asian Baked Tilapia
- 2 cloves garlic minced- 1 TBS dark seasame oil
- 1 TBS olive oil
- juice from 1 lemon
- 3 scallions julienned
- 1 TBS dijion mustard
- pinch of red pepper flakes
- salt and pepper to taste
- 9 oz. Bag baby spinach
- 2 carrots peeled into strips
- creole seasoning
- 2 tilapia fillets
2. Season tilapia fillets with creole seasoning and place in top of spinach.
3. Put the rest of the spinach on top of the fish and drizzle any remaining liquid. Bake dish for 20-25 mins at 350 degrees.
I served with brown rice. Sooo good!
Wednesday, January 13, 2010
Sweet Turkey Minis
Juicy Turkey Sliders topped with a Sweet Onion Chutney served on a Flakey Croissant
Ingredients:
-1 Large Vidalia Onion(1/2 grated and 1/2 of it diced)
-2 Cloves of Garlic
-1.5 lbs of Ground Turkey Breast
-4 TSP of Worshishire
-2 TSP of Cracked Black Pepper
-2 TSP of Salt
-1 TSP of Steak Seasoning
-1 TBSP of Extra Virgin Olive Oil
-4 Croissants cut in half
-8 Slices of Cheddar Cheese
-8 Slices of Tomato
Directions:
In a large mixing bowl grate half of the onion and 2 cloves of garlic. Add in the turkey, 2 TSP of Worshishire, 1 TSP of pepper, 1 TSP of salt and 1 TSP of steak seasoning. Mix with your hands until everything is combined. Divide the meat into 8 small mini burgers. Grill on medium-high heat for 3-4 minutes on each side or until turkey is fully cooked through.
In a saucepan, sauté diced onions with olive oil over medium-high heat for 5 minutes or until onions start to caramelize. Add 1 TSP of salt, 1 TSP of pepper and 2 TSP of Worshishire sauce to sautéed onions and set to low for 3 minutes.
Slice croissant in half; one croissant is the perfect bun size for two sliders. Top each slider with the sweet onion chutney, a slice of cheddar cheese and a slice of tomatoes. These sweet turkey minis taste great with beer battered onion straws! ENJOY!
Ingredients:
-1 Large Vidalia Onion(1/2 grated and 1/2 of it diced)
-2 Cloves of Garlic
-1.5 lbs of Ground Turkey Breast
-4 TSP of Worshishire
-2 TSP of Cracked Black Pepper
-2 TSP of Salt
-1 TSP of Steak Seasoning
-1 TBSP of Extra Virgin Olive Oil
-4 Croissants cut in half
-8 Slices of Cheddar Cheese
-8 Slices of Tomato
Directions:
In a large mixing bowl grate half of the onion and 2 cloves of garlic. Add in the turkey, 2 TSP of Worshishire, 1 TSP of pepper, 1 TSP of salt and 1 TSP of steak seasoning. Mix with your hands until everything is combined. Divide the meat into 8 small mini burgers. Grill on medium-high heat for 3-4 minutes on each side or until turkey is fully cooked through.
In a saucepan, sauté diced onions with olive oil over medium-high heat for 5 minutes or until onions start to caramelize. Add 1 TSP of salt, 1 TSP of pepper and 2 TSP of Worshishire sauce to sautéed onions and set to low for 3 minutes.
Slice croissant in half; one croissant is the perfect bun size for two sliders. Top each slider with the sweet onion chutney, a slice of cheddar cheese and a slice of tomatoes. These sweet turkey minis taste great with beer battered onion straws! ENJOY!
Monday, January 11, 2010
Cheesy Stuffed Shells with Arrabbiata Sauce
Creamy and Cheesy Stuffed Shells topped with a Spicy Vodka Sauce!....PERFECT COMBO!
Servings: 8
Prep time: 25
Cook time: 25
Total time: 50
Ingredients:
- 1 12oz Box of Jumbo Pasta Shells (appox. 40 shells per box)
- 1 Egg
- 1 32oz Tub of Ricotta Cheese
- 1 cup of Shredded Mozzarella
- 1 cup of Parmesan Cheese
- ½ cup of Shredded Cheddar Cheese
- 1 TSP Salt
- 2 TSP Pepper
- 1 TSP Dried Basil
- 3 TBS of Fresh Parsley (chopped)
- 1 TBS of Olive Oil
- 3 Garlic Cloves (minced)
- 1 TSP Crushed Red Pepper Flakes
- 1 Jar of Vodka Sauce
- ½ a Jar of Marinara Sauce
Directions:
In a large pot of boiling salted water, partially cook the pasta shells, about 6-8 minutes. Shells will finish cooking later in the oven. Drain the pasta and place shells on an oiled baking sheet to cool.
In a large mixing bowl, whisk the egg and then combine ricotta, ½ of the Mozzarella, parmesan, cheddar, salt, pepper, basil and parsley. Set to the side.
Preheat oven to 350 degrees.
In a medium sauce pan, heat olive oil over medium heat, add garlic and red pepper flakes. Sautee until garlic turns light brown. Add both jarred sauces and stir, reduce heat to low.
Spread out 1 cup of the Arrabbiata sauce on the bottom of a 12x9 2 inch baking dish. Start to fill ricotta mixture into each shell until it’s full. Set shells seam side up in the baking dish. Pour the rest of the Arrabbiata sauce evenly over the dish. Top it off with the leftover mozzarella cheese. Cover the dish with a piece of foil and bake for 25-30 mins. DELISH!
Prep time: 25
Cook time: 25
Total time: 50
Ingredients:
- 1 12oz Box of Jumbo Pasta Shells (appox. 40 shells per box)
- 1 Egg
- 1 32oz Tub of Ricotta Cheese
- 1 cup of Shredded Mozzarella
- 1 cup of Parmesan Cheese
- ½ cup of Shredded Cheddar Cheese
- 1 TSP Salt
- 2 TSP Pepper
- 1 TSP Dried Basil
- 3 TBS of Fresh Parsley (chopped)
- 1 TBS of Olive Oil
- 3 Garlic Cloves (minced)
- 1 TSP Crushed Red Pepper Flakes
- 1 Jar of Vodka Sauce
- ½ a Jar of Marinara Sauce
Directions:
In a large pot of boiling salted water, partially cook the pasta shells, about 6-8 minutes. Shells will finish cooking later in the oven. Drain the pasta and place shells on an oiled baking sheet to cool.
In a large mixing bowl, whisk the egg and then combine ricotta, ½ of the Mozzarella, parmesan, cheddar, salt, pepper, basil and parsley. Set to the side.
Preheat oven to 350 degrees.
In a medium sauce pan, heat olive oil over medium heat, add garlic and red pepper flakes. Sautee until garlic turns light brown. Add both jarred sauces and stir, reduce heat to low.
Spread out 1 cup of the Arrabbiata sauce on the bottom of a 12x9 2 inch baking dish. Start to fill ricotta mixture into each shell until it’s full. Set shells seam side up in the baking dish. Pour the rest of the Arrabbiata sauce evenly over the dish. Top it off with the leftover mozzarella cheese. Cover the dish with a piece of foil and bake for 25-30 mins. DELISH!
Thursday, January 7, 2010
don't let that sunrise fool you
This is the 5th day in a row I have woke up with numb toes! I moved from Michigan to escape the cold and the ugly chill has found me. I am running out of warm clothes!! Dear, 80 degrees please return home...
Arugula Tower
-1 tomato sliced and seasoned with salt and pepper
-baby arugula
-crumbled blue cheese
-red onion thinly slices
- olive oil
- aged balsamic vinager
This is one of my favorite salads! Start to layer the salad with tomato, arugula, onion and blue cheese. Repeat 3 times and drizzle salad with olive oil and balsamic.
*you can always use fresh mozzarella or crumbled goat cheese instead of the blue
-baby arugula
-crumbled blue cheese
-red onion thinly slices
- olive oil
- aged balsamic vinager
This is one of my favorite salads! Start to layer the salad with tomato, arugula, onion and blue cheese. Repeat 3 times and drizzle salad with olive oil and balsamic.
*you can always use fresh mozzarella or crumbled goat cheese instead of the blue
Tuesday, January 5, 2010
Guacaholy
What you need...
- 2 ripe avacados
- 1 large clove of garlic minced tiny
- 1 TBS of sour cream
- 1 TBS of diced jarred jalepenos
- 1 TBS of fresh cilantro
- juice from half a lime
- 2 TSP of cumin
- a pinch of cayanne pepper
- 1/4 cup of diced red onion
What you do...
Mash avacados in a bowl and mix in all ingrediants, done and yum! I make sure to eat with my chicken nachos <3
Sunday, January 3, 2010
Ceaser 101
In a blender mix:
-1 large glove of garlic
- 1TBS dijon mustard
- 2 tsp anchovy paste
- 2 tbs olive oil
- juice and zest from half a lemon
-3 dashes Worcestershire sauce
- salt and pepper
Toss ceaser dressing with crisp romaine hearts and 1/4 cup of parmesan cheese or pecorino romano. Yummmy!
I also made a pan seared tilapia with a white wine - lemon sauce and a lemon cream angel hair pasta!
-1 large glove of garlic
- 1TBS dijon mustard
- 2 tsp anchovy paste
- 2 tbs olive oil
- juice and zest from half a lemon
-3 dashes Worcestershire sauce
- salt and pepper
Toss ceaser dressing with crisp romaine hearts and 1/4 cup of parmesan cheese or pecorino romano. Yummmy!
I also made a pan seared tilapia with a white wine - lemon sauce and a lemon cream angel hair pasta!
Saturday, January 2, 2010
Chicken Enchiladas
I had to start the new year right! I made my enchiladas sauce from a blend of spices: chili, ancho chili, cumin, and paprika powder mixed with chicken stock and a half cup of roasted corn and black bean salsa. It has the perfect bit of spice and smokiness a enchilada sauce should have.
Subscribe to:
Posts (Atom)
