Recipes

Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Shaved Turnip Salad with Arugula and Bacon

Wednesday, February 17, 2016

Courtesy of Carla Owens

Ingredients
4 tsp red wine vinegar
1/4 tsp fine sea salt
2 tsp honey
1/4 cup virgin olive oil
pepper
5 oz small turnips (about 4), peeled
8 cups arugula
4 oz bacon in bite-size pieces
Fresh mint (optional)
Fresh shelling peas (optional)

Directions
In a small bowl, whisk the vinegar and salt until the salt dissolves.  Whisk in the honey, oil, and pepper.  Using a mandolin or sharp knife, slice the turnips into paper thin rounds.  In a large bowl, combine turnips, arugula and bacon.  Toss with the dressing.  Taste and adjust seasonings if necessary.  For a different taste, add in some chopped mint and sprinkle with fresh shelling peas. Read More...


Pepper-Crusted Beef, Bacon and Arugula Sandwiches

Thursday, October 29, 2015

  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...



Go Back


Tags

kirsch parmesan honey Salad tomato corn pie gruyere sherry strawberry casserole pumpkin Shitake Mushrooms anise berry sour cream coriander bayeldi gazpacho gin Cider frittata Squash syrup daisy walnuts cointreau basil egg noodles tuscan egg Spread jack chiles remoulade absinthe Cranberry Beans tostadas cheese buckwheat carrot tops scapes Greens cantaloupe fraiche Recipes chipotle goat Cheese anchovy leeks creme garlic carrot top pecans spelt flank steak brown sugar coeur a la creme bloody mary pineapple blueberry crepes cake carrots latkes beet chicken dinner salad sesame Swiss Chard snow peas slaw conserve celery hearts butter Soup habanero sweet vanilla wafers collins pepper dilly hickory coconut milk flank bean pork green pepper plum jack cheese okra chili peppers nectarine reggiano chorizo bell pepper almond milk spring thai Jerusalem artichoke sauce melon carrot fronds plums sweet potato shitake beer prosciutto heavy whipping cream oats pecan pie bread pudding tortillas Bread cornmeal compote pork chop tomato crisp vegetarian potatoes scallions vinaigrette rouille sour panzanella tomatoe Kale green beans Farmers' Market wheat flour olives barley Vegan pesto cucumber onion pickled cranberry shrunken heads pine nuts baguette Butternut fennel bulb cauliflower almonds fondue chocolate plum tomatoes turnips peppers eggs pudding fritter Leek currants muffins vegetable swiss Chevre yellow onion dill arugula strawberries sunchokes kohlrabi tenderloin dijon ramps Poblano Chili watercress yogurt Drinks cream Eggplant Corn white beans beets chimmichurri radish shelling lemon grass mushroom fritters sandwich maple chilies bulgar beet greens paste asparagus onions artichoke Rice wine vinegar fennel seeds knots Potato hazelnuts bruschetta poblano curry caesar parmigiano coeur blue cheese mustard greens bosc Salsa shallots imam lettuce kluski radishes chili mint cockaigne capers zucchini spiced winter squash sandwiches Red Onion autumn pancake Beans polenta cilantro Tomatillos mushrooms meatballs chicken chimichurri gorgonzola jam steak shiitake fennel tomato juice peas bulgar wheat bok choy stuffing peach gratin walnut oil celeriac wrap sausage wasabi celery root pears bacon verde pasta apples kalamata roasted Apple gouda beef celebration couscous biscuits chives maple syrup buttermilk Dressing Side tart turnip feta baby bok choy Spinach bbq cream cheese rhubarb strata Tomatoes