Sunday, February 26, 2012

Hot Corn Dip with Crispy Tortillas

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped red bell peppers
  • 1/4 cup chopped green onions (green and white parts)
  • 1 jalapenos, seeded and minced
  • 2 teaspoons minced garlic
  • 1 cup Mayonnaise
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 1/4 teaspoon cayenne
  • Crispy Tortilla Chips

INSTRUCTIONS

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

Melt the remaining 1 tablespoon butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.

Preheat the oven to 350?F.

Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.

Serve hot with the chips.

Yield: 6 cups dip; 12 to 18 servings

Seared Lamb Chops with Rosemary and Balsamic Reduction

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped thyme
  • 1 tablespoon finely chopped rosemary leaves
  • 1 teaspoon minced garlic
  • Kosher salt
  • 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup balsamic vinegar
  • 1 large or 2 small rosemary sprigs
  • 2 tablespoons butter

Directions

Preheat the oven to 400 degrees F.
In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove therosemary sprigs before using.
When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction

Spicy Chicken Rigatoni

INGREDIENTS

  • 1/4 cup oil
  • 1/2 Tbs crushed red pepper*
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 Tbs chopped garlic
  • 1 onion, sliced
  • 1 package chicken (5 thighs), sliced
  • 1 jar HT Traders Marinara sauce (or any marinara sauce)***
  • 1/2 jar HT Traders Alfredo sauce***
  • 1/4 cup peas
  • 1 lb Rigatoni pasta, cooked according to package directions
  • additional 1/2 t crushed red pepper (for garnish)
  • * you can add more or less depending on how spicy you like your food.
  • ** you can also add veggies to this - I like mushrooms and zucchini
  • *** You can add more or less to taste.  We like our pastas saucy


  • 1
    Cook pasta.  In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt,
    black pepper, garlic and onion and sauté just long enough for garlic to caramelize and red 
    pepper to release flavor into the oil.  Add Mushrooms now (if using them) and cook them 
    about 5 minutes, until soft. Add sliced chicken and sauté briefly to coat in spices and garlic.  
  • 2
    Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce 
    thickens slightly and chicken has reached an internal temperature of 165°,
     approx. 15 minutes. Turn off flame and add peas and incorporate into sauce.
  • 3
    Toss pasta with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of
    the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining 
    sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

Monday, February 20, 2012

Broccoli, Chicken, Cheddar Bake

Ingredients
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
1 1/2 cups Grated Cheddar Cheese
2 tubes Ritz Crackers
1 tbsp melted butter
1 tablespoon poppy seeds

SAUCE
3 tbsp. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of Cheddar Cheese

Directions
In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese.
Stir until melted.
Pour over the chicken and broccoli.
Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well.
Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small.
Add crumbs to the melted butter.
Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

*This can be made with different meat and/or different veggies.

Sunday, February 12, 2012

Pepperoni Sauce (from Top Chef)

Yield: 4 1/2 cups to 4 3/4

Ingredients:
6 tbsp EVOO
1 small onion
5 cloves of garlic, shaved or diced
1 lb. pepperoni, sliced
1 tsp fennel seed, toasted
1 tsp crushed red pepper flakes
1 can crushed tomatoes
1 1/2 cups low-sodium chicken broth
1 bay leaf

Directions:
1.  Toast the fennel seeds in a small, dry skillet over medium heat, tossing often to keep from burning.
2.  Heat the oil in a pot, add onion and garlic.  Saute.
3.  Stir in the pepperoni.  Cook for 1 minute.
4.  Add the tomatoes, the broth, and the bay leaf.  Once it bubbles, cover, lower heat, and cook for at least 45 minutes.
5.  Before serving, put in a food processor and puree until smooth.

Tuesday, February 7, 2012

Hot tomato, jack, and crab dip

Ingredients

  • Nonstick spray
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup (4 ounces) grated pepper Jack cheese
  • 1/2 cup mayonnaise
  • 2 limes, juiced
  • 1 teaspoon hot sauce (recommended: Paula Deen)
  • 1 pound lump crabmeat, well drained and picked clean of shells
  • 1 cup seeded, diced tomatoes (2 medium tomatoes)
  • 1/4 cup chopped green onions (scallions), white and light green parts
  • 1/4 cup chopped fresh basil leaves
  • cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed black peppercorns
  • 2 avocados
  • Crackers or crusty bread, for serving

Directions

Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm with crackers or crusty bread.

Friday, February 3, 2012

Stuffed Shells

Ingredients
1 tablespoon plus 1 teaspoon olive oil 
2 teaspoons salt 
1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells) 
2 cups finely chopped onion 
2 teaspoons minced garlic 
1 pound ground veal 
1 (10-ounce) package frozen spinach, thawed and squeezed dry 
15 ounces ricotta cheese 
2 large eggs 
1 cup grated Parmesan cheese 
2 cups grated mozzarella cheese 
1 tablespoon extra-virgin olive oil 
1 teaspoon Essence, recipe follows 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
Basic Red Sauce, recipe follows


Directions
Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.
Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.
In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.
In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.

Gnocchi with Brown Butter Sauce

Gnocchi with Brown Butter Sauce 

Ingredients:
-Gnocchi
-8 Tbsp. Butter
-12 leaves of Sage
-Mushrooms


1.  Chop mushrooms.  Saute with 1 tbsp. butter and salt and pepper to taste.  Remove from pan.
2.  Boil gnocchi until they float.  Drain.
3.  Chop Sage
4.  In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown.  Add mushrooms. Remove from the heat.
5.  Toss everything together.  Top with parmesan cheese. 

Roasted Brussels Sprouts

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • minced garlic

Directions

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

*this would also be good with bacon or pancetta