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

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