Archive for July, 2008:

Jul
18

Veggie Quinoa Salad

by

1 cup quinoa, rinsed 2 cups vegetable stock 1/2 large red bell pepper, diced 1/2 red onion, diced 1/4 cup chopped basil 1 pound roasted asparagus*, cut in 1” pieces Simple Balsamic Vinaigrette 1/4 cup extra virgin olive oil 4 tablespoons balsamic vinegar Salt and freshly ground pepper, to taste Add quinoa and stock to […]

Read more »

Share | Tags: ·
Jul
18

Sweet Onion Kielbasa

by

Read more »

Share | Tags:
Jul
18

Salsa With Avocado

by

4 large tomatoes 3-4 green onions, chopped 1/2 cup cilantro, finely chopped (packed) 2-3 garlic cloves, finely chopped 2 tablespoons fresh lime juice 1-2 jalepenos or Serrano chiles, finely chopped Salt and pepper to taste 1 avocado, chopped Add all ingredients except avocado to bowl and stir to combine. Once combined, add avocado and gently […]

Read more »

Share | Tags: · ·
Jul
18

Perfect Roasted Chicken

by

1 4-5 pound whole chicken (remove neck and giblets) Salt and pepper 1 lemon, halved 1 garlic bulb, halved crosswise 1 bunch thyme 2 tablespoons butter, melted Preheat oven to 425°F degrees. Rinse out chicken and place in roasting pan. Liberally sprinkle salt and pepper in the cavity of the bird (add more than you […]

Read more »

Share | Tags: ·
Jul
18

Peach and Raspberry Crisp

by

Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved 4 to 5 pounds peaches (10 to 12 large peaches) 1 orange, zested 1 1/4 cups granulated sugar, divided 1 cup light brown sugar, divided 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour, divided 1/2 pint raspberries 1/4 teaspoon salt 1 cup quick-cooking oatmeal […]

Read more »

Share | Tags: · ·
Jul
18

Meatball Sliders

by

Servings: Makes 20 small sandwiches For tomato sauce 2 (28-ounce) cans whole tomatoes in juice 1/4 cup olive oil 1 medium onion, finely chopped 5 garlic cloves, minced 1 teaspoon sugar 1 Turkish or 1/2 California bay leaf For meatballs 3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread) 2/3 cup whole […]

Read more »

Share | Tags: ·
Jul
18

Mango Caprese Salad

by

Prep time: 15 minutes 3 large, ripe mangoes, peeled and pitted 8 oz. fresh mozzarella cheese, halved and thinly sliced 3 tablespoons freshly squeezed lemon juice 3 tablespoons extra virgin olive oil Sea salt and freshly ground pepper to taste Snipped fresh basil Toasted baguette slices Carefully cut away the two largest pieces of fruit […]

Read more »

Share | Tags: · ·
Jul
18

Jalapeño Poppers

by

Serves 4 When preparing this snack, you may want to wear latex gloves since jalapeño juices can irritate skin. 2 quarts canola oil or Crisco 1 cup all-purpose flour 1 cup beer (not dark) Coarse salt and freshly ground black pepper 16 fresh jalapeño peppers, slit lengthwise down one side to create a pocket, stem […]

Read more »

Share | Tags:
Jul
18

Chili with Sausage and Jalapeño

by

From Bon Appétit “R.S.V.P.” section Makes 8 servings 4 tablespoons olive oil, divided 1 pound lean ground beef ¾ pound Italian sweet sausages, casings removed 1 large onion, chopped 1 large green bell pepper, chopped 2 jalapeño chiles, seeded, finely chopped 2 bay leaves 6 garlic cloves, minced 2 28-ounce cans crushed tomatoes with added […]

Read more »

Share | Tags: ·
Jul
18

Chicken with Forty Cloves of Garlic

by

Copyright 2004, Barefoot in Paris, All Rights Reserved 3 whole heads garlic, about 40 cloves 2 (3 1/2-pound) chickens, cut into eighths Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons good olive oil 3 tablespoons Cognac, divided 1 1/2 cups dry white wine 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose […]

Read more »

Share | Tags: ·