January 4, 2010

Cheesy garlic mashed potatoes

Difficulty: Easy Prep time: 10 minutes Cook time: 20 minutes Ingredients 6-8 new potatoes, or 2 russet potatoes 4 scallions, finely chopped 6 cloves of garlic, finely chopped 1/4 cup ricotta cheese 1/4 cup milk 1/8 cup grated Parmesan cheese 1/8 cup shredded sharp cheddar cheese 2 Tbsp Extra Virgin Olive Oil (EVOO) Directions Slice potatoes into chunks, put in a large pot, cover with cold water Put pot on stove, cover, set to high heat.

January 4, 2010

Easy dutch oven chicken breast

Difficulty: Easy Prep time: 10 minutes Cook time: 20 minutes Ingredients 1 yellow onion, chopped 2 Jalapenos, optionally seeded, and chopped 4 cloves of garlic, finely chopped 1 cup white wine or chicken broth 2 medium deboned, deskinned chicken breasts 1 tsp salt 1 tsp pepper 2 Tbsp Extra Virgin Olive Oil Directions Heat 2 Tbsp EVOO in dutch oven over medium high heat Add garlic, brown slightly Add onions and jalapenos, heat until onions are soft Add chicken breasts, salt, and pepper.

December 10, 2009

Mulled wine

Ingredients: 2Tbsp Juniper Berries 2Tbsp cinnamon sticks 2Tbsp whole nutmeg 1Tbsp cardamom 1Tbsp cloves 2 bay leaves 1/2 cup brown sugar 1/2 cup brandy 1 bottle strong red wine 1/2 orange, sliced in 1/4’s 1/2 lemon, sliced in 1/4’s Directions Score nutmeg a few times, just under the protective skin Wrap spices (not including brown sugar or fruit) in cheesecloth. Double layer it, wrap it securely with twine. You’ll be able to reuse this spice bag several times.

December 1, 2009

Spicy sangria glazed chicken

Ingredients: 2 Full chicken breasts, skin on Marinade: 1/2 cup red wine 1/4 cup red wine vinegar 1/4 cup white vinegar 1/4 cup soy sauce 1/4 cup orange juice 2 Tbsp brown sugar 1 Jalapeno pepper, seeded and diced 1 Serrano pepper, seeded and diced 1 Thai chili pepper, seeded and diced 1 Habanero pepper, , seeded and diced Sangria glaze: 3/4 cup red wine 1/4 cup apple juice 1/4 cup orange juice 1/4 cup sherry 2 Tbsp brown sugar 2 Tbsp honey 1/2 tsp – 1tsp Dave’s Insanity Hot Sauce 1 Tbsp cornstarch 3 Tbsp cold water Directions

November 26, 2009

Sloppy Joes

Prep Time: 20 min Cook Time: 25 min Serves: 4 servings Ingredients 1-ounce olive oil 1/2 pound ground beef 1/2 pound ground pork/turkey/chicken 12 Oz tomato sauce 6 Oz tomato paste 1 Jalapeno pepper, deseeded and chopped 1 Serrano pepper, deseeded and chopped (optional) 1 medium onion, finely chopped 4 cloves garlic, finely chopped 1/4 cup pitted green olives, finely chopped 1/4 cup red wine 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 1 tsp salt 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp dry yellow mustard 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder Directions

November 26, 2009

Caribbean chicken

Caribbean Chicken Recipe courtesy Guy Fieri, 2008 Ingredients 1 teaspoon allspice 1/4 cup red onion, chopped 1/2 cup green onions, chopped 2 tablespoons extra-virgin olive oil 1/4 cup orange juice, fresh 1 tablespoon lime zest 2 tablespoons soy sauce 2 tablespoons freshly chopped thyme leaves 2 tablespoons jalapeno, seeded, diced 2 teaspoons freshly grated or chopped ginger 1 clove garlic Salt and pepper 4 chicken breasts, bone and skin on Lime wedges Directions Puree all ingredients except chicken in food processor.

November 9, 2009

Chicken Fettucini Alfredo-lite

Prep Time: 15 mins Cook Time: 30 mins Serves: 2 Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative. Ingredients: 2 deboned, skinless chicken breasts 1/2 cup Kaydub Rub 2 Tbsp Extra Virgin Olive Oil (EVOO) 2 Tbsp Canola oil 2 Tbsp minced garlic 1/4 Cup chopped sundried tomatoes 1/4 Cup chopped green olives 1/4 Cup chopped artichoke hearts 1/4 Cup chopped oyster mushrooms 1/4 Cup white wine 1 Cup Low Fat Sour Cream 1/2 Cup shredded parmesan cheese 1/2 Pound cooked linguini Salt and Pepper to taste Directions:

November 5, 2009

Pasta with Chipotle sauce

Based on another Guy Fieri winner! Prep Time: 20 min Cook Time: 15 min Serves: 4 servings Ingredients 1-ounce olive oil 4 hot links, all beef, cut in 6 bias slices 20 (21/25 shrimp), deveined, shelled and butterflied 2 cups 1/2 and 1/2 (original called for heavy cream) 1 cup Chipotle Sauce 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1 pound cooked pasta. (original used Penne, I prefer fusilli or rotini) 1/2 cup Parmesan, grated plus more for serving 1 tablespoon diced tomato 1 tablespoon diced scallion directions

November 5, 2009

Chipotle sauce

Ingredients: 1 1/2 cups tomato based BBQ sauce 3/4 cup canola oil 1/3 cup lemon juice 4 Tbsps Dijon mustard 1 to 2 chipotle peppers in adobo (2 Tbsps) 3/4-ounce red chili flakes 1/3 teaspoon cayenne pepper 1/3 teaspoon ground black pepper Directions: Combine all ingredients in blender, puree, cover and refrigerate. notes: I like to take a can of chipotle in adobo, puree it, roll it in plastic wrap, and freeze it, then cut off "slices".

November 5, 2009

Spicy Tangerine Beef

Recipe courtesy Guy Fieri Original recipe from the Food Network is here Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 5 min yield: 4 to 6 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Directions